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Chili Topped Potatoes

Chili Topped Potatoes

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 1 serving

Calories: 1,955 kcal per serving

Ingredients

  • 3 - baking potatoes
  • 1 pound - lean ground beef
  • 1 10- oz can - Ro* Tel® Original Diced Tomatoes & Green Chilies
  • 1 8- oz can - Hunt’s® Tomato Sauce - No Salt Added
  • 2 cup - frozen whole kernel corn
  • 2 tablespoon - 30% less sodium taco seasoning mix
  • ¾ cup - reduced fat Cheddar cheese
  • Prep Time min
  • Total Time min
  • Servings
  • Calories per Serving

Instructions

  1. 1. Wrap potatoes individually in microwaveable plastic wrap. Place on a microwave-safe plate and microwave on HIGH for 7 minutes. Turn the potatoes over and microwave them for 5 more minutes or until they are soft.
  2. 2. While the potatoes are cooking, cook beef in a 12-inch skillet over medium-high heat for 5-7 minutes or until crumbled and no longer pink; drain. Stir in all remaining ingredients except for cheese; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes so that the flavors can all blend.
  3. 3. Unwrap the potatoes and cut them in half lengthwise. Fluff the insides with a fork. Place each half potato on a serving plate. Top each half with about 2/3 of a cup chili and 2 tablespoons cheese. Feel free to add on any other of your favorite chili or baked potato toppings, such as sour cream and chives.

Nutrition

Energy: 1,955 kcal | Total Fat: 53 g | Saturated: 25 g | Trans: 2 g | Cholesterol: 351 mg | Total Carbs: 231 g | Fiber: 24 g | Sugars: 33 g | Proteins: 144 g | Sodium: 4,314 mg | Polyunsaturated: 4 g | Monounsaturated: 18 g

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