Taco Salad Potato Skins

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

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 min’s.

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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