Tex-Mex Stuffed Potatoes Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 6 large baking potatoes
- 1/2 pound lean ground beef (90% lean)
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 can (16 ounces) refried beans
- 1 jar (8 ounces) spicy Mexican salsa
- Dash pepper
- 1 cup (8 ounces) sour cream
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped tomato
- Corn or tortilla chips for garnish
Instructions
- Bake potatoes at 400 ° for 1 hour or until they are tender.
- Meanwhile, in large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the beans, salsa and pepper to taste. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until thickened, stirring occasionally.
- To serve, cut an "x" in the top of each potato. Fluff potato pulp with a fork and spoon beef mixture over each potato. Garnish with sour cream, chopped green onion and tomato. Serve with corn chips if desired.
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