Taco Salad Potato Skins
6~7 large skins crisped or fried and hot
1# lean ground beef
1 onion, diced
1 small green bell pepper, chopped
1 clove garlic, crushed
1 8oz can tomato sauce
1 med tomato, chopped
1 ½ tsp chili powder
¾ tsp salt
½ tsp honey OR sugar
fresh black pepper
Tabasco to taste
2 T sliced pimiento stuffed olives
TOPPING & GARNISH:
2 C finely shredded lettuce
1 C grated cheese
½ Lightly crushed corn chips
1 small tomato diced
2 scallions, sliced
In a med skillet, sauté beef with onion, green pepper n garlic til meat loses its pink color. Drain off any fat. Add tomato sauce, shopped tomato, chili powder, salt, honey, black pepper & Tabasco.
Cover the skillet n simmer very gently for 1 hr, stirring frequently, til thick n flavorful. Stir in olives the last 15 mins.
Fill each skin w/an equal amt of lettuce, followed by a generous serving of hot meat mix. Top w/cheese, then chips, diced tomato n scallions. Serve hot.
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