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4 large potatoes (9 to 10 ounces each) 1 pound lean ground beef 1/2 cup chopped onion 1 can (4 ounces) diced green chiles 1 large clove garlic, finely chopped 2 tablespoons tomato paste Salt 1/2 cup thinly sliced lettuce 1/4 cup shredded Monterey Jack cheese 1/4 cup coarsely chopped tomato 1/4 cup sliced ripe olives |
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Heat oven to 425 degrees F. Prick potatoes with fork; bake 40 to 55 minutes or until tender when pierced with a fork. Meanwhile, in large nonstick skillet, cook and stir beef, onion, chiles and garlic over medium heat until beef is browned; pour off drippings. Stir in tomato paste; cook 2 minutes. Season with salt, as desired. To serve, split and fluff hot potatoes. Spoon 1/4 of beef mixture onto each potato. Top evenly with lettuce, cheese and tomato. Garnish with olives. |
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Carbohydrates: 71g Fat: 19g Fiber: 8g Cholesterol: 78mg Protein: 29g Sodium: 846mg |
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