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| | Western Beef Topped Potatoes
4 large baking potatoes
3/4 pound of ground beef
1/2 cup of chopped onion
1 cup of Old El Paso Salsa
one 11 ounce can of Green Giant Mexicorn Whole Kernel Corn, Red & Green Peppers, undrained
4 ounces (1 cup) of shredded cheddar cheese or 1/2 cup of Old El Paso Cheese 'n Salsa Dip, heated
1. Pierce potatoes with fork; place on microwave safe roasting rack or plate. Microwave on HIGH for 10 - 15 minutes or until potatoes are tender.
2. Meanwhile in a large skillet over medium high heat, cook the ground beef and onion 5 to 8 minutes or until browned, stirring occasionally. Drain. Stir in salsa and corn. Cook until thoroughly heated, stirring occasionally.
3. To serve, split open top of each potato. Top with beef mixture, sprinkle with cheese or drizzle with dip. Makes 4 servings |
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