Mexican Hot Dance Spuds

Name: Mexican Hot Dance Spuds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams can tomato sauce; 1 Tbsp chili powder; 118 milliliters thinly sliced green onions, including green tops; 237 milliliters 1/4 pound shredded cheddar or jack cheese (or 1/8 lb. of each); 454 grams ground lean beef or turkey; 113 grams can sliced ripe olives, drained; 907 grams russet potatoes each), scrubbed; 237 milliliters tomato salsa; 4 servings Salt and pepper

Mexican Hot Dance Spuds might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 523 calories, 39g of protein, and 19g of fat. A mixture of tomato sauce, chili powder, russet potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pierce potatoes with a fork. Cook in a microwave oven on full power (100%), turning over once, until potatoes are tender when pierced, 15 to 20 minutes. Or bake in a conventional oven at 400 until tender when pierced, about 45 to 55 minutes.

Ingredients you will need

Potato

Equipment you will use

Microwave

Oven

Meanwhile, in a 10- to 12-inch nonstick frying pan over high heat, stir beef until crumbled and lightly browned, about 5 minutes.

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Beef

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Frying Pan

Add chili powder to beef and stir about 1 minute.

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Chili Powder

Beef

Add tomato sauce and salsa. Reduce heat and simmer, uncovered, to blend flavors, about 5 minutes.

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Tomato Sauce

Salsa

Cut the potatoes in half lengthwise. Spoon meat mixture equally onto cut side of each potato half, and top equally with cheese, tomato, onions, and olives.

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Potato

Cheese

Olives

Onion

Tomato

Meat

Add salt and pepper to taste.

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Salt And Pepper

Equipment

Microwave

Oven

Frying Pan

Ingredients

Servings:

227grams

can tomato sauce 1Tbsp

chili powder 118milliliters

thinly sliced green onions, including green tops 237milliliters

1/4 pound shredded cheddar or jack cheese (or 1/8 lb. of each)454grams

ground lean beef or turkey 113grams

can sliced ripe olives, drained 907grams

russet potatoes each), scrubbed 237milliliters

tomato salsa 4servings

Salt and pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.