1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 Tbsp. butter
2 cups sliced mushrooms
2 Tbsp. taco seasoning
4 cups pre-cooked chicken or beef strips
4 oz can diced green chilies
1/2 cup sliced black olives
2 cups salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
Large potatoes, baked at 400 degrees for 1-1 1/2 hrs until soft.
Sauté peppers and onions in butter until crisp-tender. Add mushrooms and taco seasoning; sauté until fragrant, about 2-3 minutes. Stir in chilies, olives, and 2 cups of salsa. Add meat, stirring until heated through. To serve, make a large X in the top of each baked potato with a knife; squeeze to open. Top with meat mixture; sprinkle with cheddar and Monterey jack cheeses. Garnish with desired condiments: sour cream, salsa, jalapeños, etc.