Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee russet potatoes | ||
| ½ lbs. ground beef | ||
| ¾ c. Hy-Vee medium salsa | ||
| 1 c. Hy-Vee con queso dip | ||
| 1 (2.25 oz) can Hy-Vee sliced ripe olives, drained | ||
| 1 bunch(es) green onions, sliced thinly, for serving | ||
| crushed Hy-Vee tortilla chips, for serving | ||
| Hy-Vee shredded taco cheese, for serving |
Directions
- Scrub potatoes. Pierce with a fork. Bake at 400 degrees for 1 hour, or microwave on HIGH for 5-1/2 to 7-1/2 minutes or until fork-tender.
- Meanwhile, cook ground beef until brown in a large skillet. Drain off fat.
- Stir salsa, con queso dip and ripe olives into beef in skillet. Heat through.
- Split each potato and top with beef mixture. Garnish each potato with green onions, crushed tortilla chips and taco cheese.