Chili-Topped Potatoes

Chili-Topped Potatoes
Photo by William Dickey


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

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. Microw...

View full recipe at My Recipes


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