Any comments will be posted at a later date… headed out on vacation.

Packed Potatoes from Julie Kay

Serves 4

1 lb. ground sirloin
1 onion, chopped
1 (15-oz.) can Mexicorn
1 (10-oz.) can Ro-tel tomatoes
1 (16-oz.) can red kidney beans
1 (1 1/4 oz.) package enchilada mix
1/4 cup water
4 baking potatoes

PROCEDURE

• In a skillet, saute onion over medium heat and add ground sirloin.
  Brown and place mixture in slow cooker.
• Add Mexicorn, Ro-tel tomatoes, kidney beans, enchilada sauce mix and 1/4 cup water.
• Cook on low for 6 to 8 hours.
• Bake potatoes and split in half when done.
• Using a slotted spoon, fill potatoes with slow-cooked mixture and top with toppings of choice, such as grated cheese, sour cream, chopped green onions, or jalepeno pepper slices for a spicier flavor.