There’s nothing like fresh vegetables from your own garden! If you were lucky enough to plant your potatoes early this year, you should be able to begin digging them soon, if you haven’t already. Potatoes are so versatile and there are dozens of ways to fix them.
Tomatoes are another summer favorite. Summer homegrown tomatoes are flavorful, juicy and oh-so sweet. They are so much better than the tomatoes we find in stores mid-winter. My mom loved the tomatoes from her garden so much she would make tomato sandwiches without meat or cheese.
Even if you don’t have the luxury of going out to your own garden to dig potatoes or pick tomatoes, you still might like to make this recipe for Taco Topped Potatoes, which is one of my favorites.
For a quick snack or a light meal, you can make the meat mixture ahead of time and freeze a batch. If you have some on hand and you find yourself strapped for time, just pop a couple of baking potatoes into a microwave and thaw out the meat mixture, add the water, chili powder and cumin to the meat and heat it. Pile the meat on top of the potato, add your choice of toppings and you have a filling, delicious main dish in minutes.
TACO-TOPPED POTATOES
4 large baking potatoes (10-12 ounces each)
1 batch of ground beef mixture (recipe below)
1/4 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 cup shredded Mexican cheese blend
Optional toppings: chopped tomatoes, sliced pitted ripe olives, sliced green onions, snipped fresh cilantro or sour cream. (I usually use them all.)
Scrub potatoes; prick in several places. Rub small amount of olive oil over potatoes and sprinkle lightly with kosher salt. Place in microwave on high and bake until tender (about 20-22 minutes), rotating and turning potatoes after 12 minutes.
Prepare meat mixture while potatoes are baking.
When potatoes are done, split potatoes lengthwise, squeeze gently and fluff with fork. Top with beef mixture and sprinkle cheese on top. Return to microwave for a few minutes to melt cheese and then top with your choice of toppings. Serve hot. Makes 4 servings.
MEAT MIXTURE:
1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, pressed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) can tomato sauce
Place ground beef in skillet and cook over medium heat 10-12 minutes or till no longer pink; crumble meat and drain. Add onion and pressed garlic. Sprinkle with salt and pepper and continue cooking 2-3 minutes or till onion is tender. Stir in tomato sauce. Remove skillet from heat.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
