Mexican-Style Beef Sausage Baked Potatoes

Name: Mexican-Style Beef Sausage Baked Potatoes
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Mexican-Style Beef Sausage; sour cream; frozen vegetable blend; russet (baking) potatoes; Cotija cheese; A. 1 classic steakhouse steak marinade

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

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

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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

Preparation

Step 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.

Cooking 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.
Step 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.

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

Nutrition Information

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.