Chili-topped potatoes


Dinner tonight, May 13, 2016
The luxury way to serve chili, delicious and very easy and fast to make , I did not add the 2 cups of water, the "sauce/water" from the diced tomatoes was enough for me, and did not wanted it to turn out soggy
4 servings

  • 1 lb. 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

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.

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.

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