Mexi Steak and Potato

I've always loved steak and potatoes, but I haven't ever had steak and potatoes with a Mexican flair. But, when I saw the idea in my low-cal cookbook, it made my mouth water. I just had to try it!

Below is the cookbook that gave me the inspiration. I showed it to you in the Fajita Lettuce Wraps post I did last week.



This is the cookbook.

This is what I made. Yum!
The recipe called for ground beef, but I used steak instead because that's what I had on hand.

Here is what you need:

• medium red potato (I cooked three for the week)
• 1/4 refried beans
• 4 oz lean steak (or hamburger flavored with taco seasoning)
• shredded lettuce, as desired
• chopped tomatoes, as desired
• diced green peppers, as desired
• sprinkle of grated cheese
• dollop of mexi-sour cream
• taco seasoning, as desired

Here is what you do:

• Heat oven to 375 degrees. Clean and poke holes in potato and wrap in foil. Bake for 1 hour and 15 minutes.
• At the end of the cooking time for the potato, cut steak into strips and lightly coat in a little taco seasoning. Cook in a little bit of butter spray.
• While steak cooks, chop tomatoes, green peppers, and lettuce.
• When potato is done, allow it to cool for 5 minutes and then open it and pile on the toppings.
• Sprinkle a little bit more taco seasoning on top of everything. It makes it pretty. :-)

Did you notice that I didn't use any butter on my potato? And, I didn't even miss it since I had so many other flavors going on. Delish and incredibly filling!