Tuesday, August 19, 2008

Taco Potatoes/Salsa Spuds

1 - 1.25 lb. ground sirloin (again, the >15% fat rule)
3-4 large potatoes, scrubbed, cut lengthwise in 1/4, then into 1/4 inch slices
1 small onion, chopped
1 - 8 oz can tomato sauce
1/2 c. (at least) Pace Medium Picante sauce

shredded mild cheddar

Heat 3/4 - 1 c. water in large saucepan to simmer. Add cut potatoes. Cover & reduce heat to low simmer for 20-25 minutes or until very tender. (Watch closely so they don't boil over!)

Brown ground beef in saucepan on medium heat, breaking up & turning often. When almost brown, add onion & cook until translucent. Add can of tomato sauce and Pace. Add additional Pace if necessary. Cover & reduce heat to low simmer, stirring occasionally.

When potatoes are done, pour off most of the water. Mash well, adding a little milk if necessary.

To serve, plop a good sized scoop of potatoes on plate, top with meat mixture. Finish off with cheese. Accompany with cooked corn.

Note: The meat will freeze well to use another time on a tortilla or baked potato.

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