SPEEDY SPUDS
Looking for a delicious side dish? Then check out these spuds made with red potatoes, onions and cooked ham - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub the potatoes with the vegetable brush. Poke each potato several times with the fork (this lets the steam escape and makes it easier to split the potato open later). Put potatoes about 1 inch apart in a circle on the plate. Microwave on High for 8 to 10 minutes or until potatoes are tender. Use the pot holders to take plate out of microwave.
- Peel the outside layer of skin from the green onions. Slice onions on the cutting board, using the knife (you need about 1/2 cup).
- Spray the skillet with the cooking spray. Put the green onions and ham (or bacon bits or pepperoni) in skillet. Cook over medium-high heat for about 3 minutes, stirring all the time with the wooden spoon, until ham is hot. Take skillet off hot burner.
- Cut baked potatoes lengthwise in half, using knife. (If the potatoes are too hot, hold them with a pot holder). Fluff insides of potato with fork. Put 1 tablespoon of the sour cream on each potato half, using the rubber spatula to get it out of the measuring spoon. Spread sour cream a little with rubber spatula. Top each potato half evenly with some ham mixture and cheese.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 50 mg, Fat 2, Fiber 5 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Spud, Sodium 450 mg, Sugar 5 g, TransFat 0 g
SPUDS & ONION TACOS
Always looking to remake a meat dish into a veggie one that is still desirable. One of my students just loved to fill ready-made taco shells with just about anything that made a quick meal. This is one I came up with for him. The time for this recipe does not include prep and cooking of potatoes.
Provided by Happy Harry 2
Categories Potato
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- After prep and cooking of potaotes, put aside but keep warm.
- Slice onions into rings, then into halves. Place into a pre-heated pan that is coated with oil.
- Cook until lightly golden.
- Add thinly sliced pepper to onions and continue cooking until pepper is softened.
- Combine onion/pepper mixture with potatoes.
- Fold in the salsa and fill shells.
- Top with cheese, lettuce and our cream.
- * To cut calories, just pile onto a lettuce leaf, fold up and enjoy!
Nutrition Facts : Calories 346.7, Fat 16.5, SaturatedFat 7.4, Cholesterol 28.2, Sodium 430.4, Carbohydrate 41.8, Fiber 5.6, Sugar 4.1, Protein 10.2
SPECIAL SPUDS
I came up with this recipe as a great way to make potatoes new and exciting. They come out tender, crispy, and full of flavor.
Provided by Spitz
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
- Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23 g, Fat 5.8 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 391.4 mg, Sugar 2.3 g
BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
Provided by Melissa Clark
Categories dinner, weekday, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
- Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
- Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
- Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
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- Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
- Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
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