Mexican-Style Beef Sausage Baked Potatoes

Add a new spin to the classic baked potato. Top your tater with Mexican-style Beef Sausage and Southwestern vegetables.

Ingredients

• 1 recipe Mexican-Style Beef Sausage
• 1/2 cup salsa
• 2 cups frozen Southwestern vegetable blend, thawed
• 4 hot baked medium russet potatoes
• 1/2 cup crumbled Cotija cheese
• Toppings: salsa, chopped avocado, guacamole, finely sliced lettuce, chopped tomato, chopped fresh cilantro leaves, sour cream

Instructions

1. Prepare Mexican-Style Beef Sausage.  Stir in salsa until beef is moistened.  Add vegetable blend; cook until vegetables are heated through. 
   
   Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

2. Cut slits lengthwise in potatoes; open and fluff potatoes with fork.  Divide sausage mixture evenly among potatoes.  Top with cheese and additional toppings, if desired.

   Cook's Tip: Cotija cheese is a hard, cow's milk cheese that originated in Mexico.  You may substitute feta cheese for Cotija cheese.