Chili-Topped Potatoes

Photo: William Dickey; Styling: Cindy Manning Barr

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 pound ground chuck
  • 1 onion, chopped
  • 1 (16-ounce) can pinto beans, undrained
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 (1 1/4-ounce) envelope taco seasoning mix
  • 1 (1-ounce) envelope Ranch-style dressing mix
  • 2 cups water
  • 4 large baking potatoes
  • Toppings: shredded Cheddar cheese, sour cream, chopped green onions

Preparation

  1. Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
  2. Scrub potatoes; prick several times with a fork.
  3. Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.
  4. NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chili-Topped Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy