BEEF CHILI 'N CHEDDAR-TOPPED POTATOES

Beef Chili
30 Minutes or Less
  • Total Recipe Time: 25 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1-1/2 pounds Ground Beef
  2. 4 medium baking potatoes (8 ounces each)
  3. 1 tablespoon chili powder
  4. 1/2 teaspoon salt
  5. 1 can (15 ounces) hot chili beans, undrained
  6. 1 cup shredded mild Cheddar cheese
  7. Salt and pepper
  8. 1/4 cup sliced green onions
  9. 1/2 cup shredded mild Cheddar cheese

INSTRUCTIONS FOR BEEF CHILI 'N CHEDDAR-TOPPED POTATOES

  1. Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes.
  2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in chili powder and 1/2 teaspoon salt.
  3. Add beans and 1 cup cheese; cook and stir until heated through.
  4. Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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