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Tex-Mex Beef-Topped Potatoes

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By Betty Crocker Kitchens
Updated Mar 3, 2010
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Southwestern spuds make a satisfying main dish. Baked in the microwave, they’re ready to eat in 20 minutes.

Tex-Mex Beef-Topped Potatoes

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 4 medium baking potatoes
  • 1 lb lean (at least 80%) ground beef
  • 2 chipotle chiles in adobo sauce, chopped, if desired
  • 1 can (8 oz) tomato sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 cup water
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)

Instructions

  • Step 
    1
    Pierce potatoes several times with fork; place on microwavable paper towel in microwave oven. Microwave on High 11 to 14 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand 3 minutes.
  • Step 
    2
    Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in chipotle chiles, tomato sauce, green chiles, water and 1 cup of the cheese. Cook uncovered 2 to 3 minutes, stirring occasionally, until thoroughly heated.
  • Step 
    3
    Cut potatoes in half lengthwise; place on plates. Mash potatoes slightly with fork. Spoon beef mixture over potatoes; sprinkle with remaining 1/2 cup cheese.

Nutrition

500 Calories
26g Total Fat
33g Protein
33g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
240
Total Fat
26g
41%
Saturated Fat
13g
67%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
850mg
35%
Potassium
1140mg
33%
Total Carbohydrate
33g
11%
Dietary Fiber
4g
15%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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