Photo by: Photo: William Dickey; Styling: Cindy Manning Barr

Chili-Topped Potatoes

  • Yield: Makes 4 servings


  • 1 pound ground chuck
  • 1 none onion, chopped
  • 1 none (16-ounce) can pinto beans, undrained
  • 1 none (15 1/4-ounce) can whole kernel corn, drained
  • 1 none (14.5-ounce) can diced tomatoes, undrained
  • 1 none (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 none (1 1/4-ounce) envelope taco seasoning mix
  • 1 none (1-ounce) envelope Ranch-style dressing mix
  • 2 cups water
  • 4 none large baking potatoes
  • none Toppings: shredded Cheddar cheese, sour cream, chopped green onions


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.

Scrub potatoes; prick several times with a fork.

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.

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.



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Chili-Topped Potatoes Recipe