| |
Beef-Topped Baked PEI Potatoes | Satisfy your family at lunch with baked PEI Russet Potatoes and a ground beef vegetable topping.
Makes 4 servings. |
| | Ingredients | | 4 | PEI Russet potatoes | 4 | | 1lb | ground beef | 500g | | 1/2 cup | onion, diced | 125ml | | 19oz | can of stewed tomatoes | 540ml | | 2 cups | sliced or cubed zucchini, broccoli, red or green peppers or mushrooms | 500ml | | 1/2 tsp | Italian dressing | 2ml | | to taste | salt & pepper | to taste | | 2 | garlic cloves, minced | 2 |
|
| Bake potatoes in 375 ºF (190 ºC) oven for 50-60 minutes or until done. Cut off top of potatoes, squeeze ends and push toward centre. Meanwhile, cook ground beef, onion and garlic in large frying pan until no sign of pink meat. Drain any fat. Add tomatoes and 2 cups (500ml) of one or a mixture of vegetables. Add Italian seasoning and salt and pepper if desired. Simmer until mixture begins to thicken and vegetables are tender, approx. 10-15 minutes. Serve hot potatoes topped with generous serving of beef and vegetables. |
|
|
|
|
