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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Mexican Mexican, Stuft spuds, Vegetarian 2 Servings

INGREDIENTS

2 Baked potatoes
1 T Corn oil
1 Onion, minced
1/2 t Salt
1/4 t Ground cimin
1 t Chili powder
1/4 c Chicken stock
1 Tomato, peeled diced
1/2 c Cheddar cheese, grated

INSTRUCTIONS

If you don't have any tortillas and feel like eating an enchilada,
this is it. Slit tops of potatoes and remove pulp. Mash; cover and  set
aside. Keep shells warm. Heat oil in skillet. Add onion, cook  until
clear and soft, 10 mins. Add salt, cumin, chili powder, and  stock;
mix. Add tomato and mashed potato; mix. Cook over low heat 5  mins. Add
1/4c cheese; mix, heating thorugh. Heap filling into warm  shells.
Sprinkle each potato with 2T cheese. Bake 350 F until cheese  is
melted. Posted to MM-Recipes Digest V3 #199  Date: Tue, 9 Jul 1996
19:53:29 -0400  From: Dan Schamber <dansch@haven.ios.com>

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