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
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
-
Step1Pierce 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.
-
Step2Meanwhile, 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.
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Step3Cut 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
2Tips from the Betty Crocker Kitchens
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