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Mexican-Style Beef Sausage Baked Potatoes

Add a new spin to the classic baked potato. Top your tater with Mexican-style Beef Sausage and Southwestern vegetables.

  • 30
    min
  • 4
    SERVINGS
  • 400
    Cal
  • 25 g
    Protein

Ingredients:

Mexican-Style Beef Sausage
  • 1 recipe Mexican-Style Beef Sausage
  • 1/2 cup salsa
  • 2 cups frozen Southwestern vegetable blend, thawed
  • 4 hot baked medium russet potatoes
  • 1/2 cup crumbled Cotija cheese
  • Toppings: salsa, chopped avocado, guacamole, finely sliced lettuce, chopped tomato, chopped fresh cilantro leaves, sour cream

Cooking:

  1. Prepare Mexican-Style Beef Sausage.  Stir in salsa until beef is moistened.  Add vegetable blend; cook until vegetables are heated through. 

    Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Cut slits lengthwise in potatoes; open and fluff potatoes with fork.  Divide sausage mixture evenly among potatoes.  Top with cheese and additional toppings, if desired.

    Cook's Tip: Cotija cheese is a hard, cow's milk cheese that originated in Mexico.  You may substitute feta cheese for Cotija cheese.
399 CALORIES

0 % *

4g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

4.1 mg IRON

0 % DV

4.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 399 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 57 mg Cholesterol; 611 mg Sodium; 54 g Total Carbohydrate; 9.6 g Dietary Fiber; 25 g Protein; 4.1 mg Iron; 5.8 mg NE Niacin; 0.9 mg Vitamin B6; 1.7 mcg Vitamin B12; 4.5 mg Zinc; 14.2 mcg Selenium; 75.78 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

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