Tex-Mex Baked Potatoes

This is such a simple recipe but it is one of my favourite things to eat. Julia says it ranks right up there with spaghetti bolognese as far as 'bloke food' is concerned. I'm not sure what it is about this kind of food, maybe we all made a similar signature dish when we were students. Whatever the reason I swear I could eat this a couple of times a week no problem.



You will want one large potato for each person and this recipe is easily enough for 4 very hungry people.

400g/14OZ of minced beef
1 large onion diced
2 tablespoons of oil
2 tins of diced tomatoes in juice
1 tin of mexican chili beans
1 packet of Old ElPaso Taco seasoning mix
1/2 packet of Old ElPaso chili seasoning mix

Scrub potatoes and pierce multiple times with a very thin stabby implement (I have a special tool for this which is approx 1mm thick hardened steel). Place in oven at 160C/320F for approx 2 hours or until done.
Brown mince and onion in a large pot or frying pan. When ready add all the other ingredients. With the lid partially on the pan simmer for about an hour (or until the mix is the thickness that you prefer) stirring regularly to prevent burning. While cooking taste regularly and add salt and/or black pepper. Do not over salt at the beginning as the mix will become saltier as it reduces.
When ready to serve slice open baked potatoes and add butter. Spoon over the mince mixture and top with sour cream, grated cheese etc. Serve with coleslaw.
I'm not even going to bother recommending light sour cream or cheese on this one, just go for it you only live once.