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Prep Time: 10 Minutes Cook Time: 38 Minutes |
Ready In: 48 Minutes Servings: 1 |
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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 |
Directions:
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.
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