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Wednesday, December 23, 2009

Chili and Cheddar Potatoes

1-1/2 lbs. ground beef
6 medium baking potatoes
1 tbsp. chili powder
Salt and pepper
One 15oz can hot chili beans
1-1/2 cups shredded cheddar cheese
1/4 cup sliced scallions

Pierce potatoes with fork. Microwave on High 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.

Meanwhile, brown ground beef in a large skillet for 6 to 8 minutes, or until no longer pink, breaking it up into crumbles. Pour off drippings. Stir in chili powder, 1/2 teaspoon salt, beans and 1 cup cheese; cook and stir until heated through.

Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon beef mixture over each potato. Top with remaining cheese and scallions. Makes 6 servings.


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