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Tex-Mex Skillet Beef over Baked Potatoes

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Tex-Mex Skillet Beef over Baked Potatoes Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
479
Calories from Fat
72
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
52mg
17%
Sodium
289mg
12%
Total Carbohydrates
78g
26%
Dietary Fiber
9g
36%
Sugars
11g
Protein
26g
Calcium
70mg
7%

Number of servings: 4

Calories per serving: 479

Preparation time: 35 min

Total time: 55 min

Ingredients

4 large russet potatoes, washed and dried with a paper towel

Nonstick cooking spray

34 lb ground beef (10% fat)

2 garlic cloves, minced

34 cup chopped onion

12 cup chopped green bell pepper

12 cup frozen whole-kernel corn

12 cup water

14 tsp salt

12 tsp chili powder

Dash pepper

1 (8-oz) can tomato sauce, no salt added

14 cup canned green chilies

6 green onions, sliced, tops included

2 tomatoes, chopped

Directions

Preheat oven to 425°F.

1. Pierce potatoes in several places to allow steam to escape during cooking. Place potatoes on oven rack or baking sheet. Bake 40 to 45 minutes or until tender when pierced with a fork. (Or microwave potatoes on high for 5 to 9 minutes each.)

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add ground beef, garlic, chopped onion, and bell pepper. Cook 5 to 6 minutes or until meat is cooked through.

3. Add corn, water, salt, chili powder, pepper, tomato sauce, and chilies. Bring to a boil. Cover. Reduce heat to simmer and cook 20 minutes.

4. Slice the baked potatoes in half and top with meat sauce, sliced onions, and tomatoes.

Makes 4 servings.

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