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Beef and salsa
topped potatoes
Preparation and cooking time: 15 to 18 minutes
1 pound lean ground beef (80 percent lean)
2 large baking potates
1/2 cup chopped onion
1 cup prepared medium salsa
1/2 cup shredded Cheddar cheese
1 green onion, sliced
Scrub potatoes; pierce each with fork in several places. Microwave at High 8 to 10 minutes or until tender, rotating 1/4 turn after 4 minutes. Let stand 5 minutes. Meanwhile cook ground beef and onion in 10-inch nonstick frying pan over medium heat until browned, stirring occasionally. Pour off drippings. Add salsa, stirring to combine and continue cooking 3 to 4 minutes. Cut potatoes in half lengthwise; break up and fluff pulp with fork. Season with salt, if desired. Spoon an equal amount of beef mixture over each potato half. Top with an equal amount of cheese and garnish with green onion. Makes 4 servings.
Note: Shredded mozzarella or Monterey Jack cheese may be substituted for the Cheddar cheese.
Serve sliced jicama, edged with chili powder or chopped cilantro, and crisp tortilla chips for a delicious, texture contrast to the chili.
30-minute Chunky beef
and corn chili
Preparation and cooking time: 26 to 30 minutes ew
1 pound ground lean beef cubed steaks
2 teaspoons vegetable oil
4 1/2 teaspoons Spicy Seasoning Mix, divided
1 medium onion, chopped
1 can (28 ounces) plum tomatoes, undrained
2 cups frozen whole kernel com
Heat oil in Dutch oven over medium heat 5 minutes. Meanwhile cut each beef steak lengthwise into 1inch wide strips; cut crosswise into 1-inch pieces. Sprinkle beef with 2 teaspoons spicy seasoning. Stir-fry
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