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Mexi-Topped Potatoes

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Mexi-Topped Potatoes
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 2
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Old El Paso® salsa provides a spicy addition to burger crumbles that’s served over potatoes. Perfect for a Mexican dinner that’s ready in just 10 minutes.

Ingredients

2
medium baking potatoes
1 1/3
cups frozen soy-protein burger crumbles (from 12-oz. pkg.)
2/3
cup Old El Paso™ Thick 'n Chunky salsa
1
teaspoon chili powder
1/4
cup water
2
tablespoons sour cream

Directions

  • 1 Pierce potatoes with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 5 to 7 minutes or until tender, turning and rearranging potatoes once halfway through cooking.
  • 2 Meanwhile, in medium saucepan, combine frozen protein crumbles, salsa, chili powder and water; mix well. Cook over low heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
  • 3 To serve, cut potatoes in half lengthwise; mash slightly with fork. Spoon protein crumbles mixture over potatoes. Top each with 1 tablespoon sour cream.
Tips  

In addition to nutritional benefits, for Recipes™ provides speed and convenience. Since the product needs no browning or draining as you would for ground beef, you simply combine and heat the ingredients.

Offer a colorful array of appetizing toppings such as shredded cheese, chopped bell peppers, tomatoes, green onion and/or sliced ripe olives.

For a vegan version, omit the sour cream.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
1g
5%
)
Cholesterol
3mg
1%
Sodium
880mg
37%
Total Carbohydrate
47g
16%
(
Dietary Fiber
8g
32%
,
Sugars
7g
)
Protein
18g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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