Chili Potatoes

10 ingredients
4 steps

Ingredients

  • 4 small baking potatoes (about 1 1/2 pounds)
  • 1/2 pound ground round
  • 1 (16-ounce) can kidney beans, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained and chopped
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 cup frozen chopped onion
  • 1 tablespoon chili powder
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon ground cumin
  • 1/3 cup (1.3 ounces) shredded sharp Cheddar cheese

Directions

  1. 1
    Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 9 minutes or until done, turning and rearranging potatoes after 5 minutes. Let stand 5 minutes.
  2. 2
    Cook meat in a large saucepan over medium-high heat until browned, stirring to crumble. Drain well; return meat to pan.
  3. 3
    Add beans and next 6 ingredients; stir well. Cook over medium-high heat 8 minutes.
  4. 4
    Split open each potato, and squeeze to open; fluff pulp with a fork. Spoon 1 cup chili mixture into center of each potato; sprinkle with cheese.

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