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Beef Chili 'n' Cheddar Topped Potatoes main dish, beef, chili, tex-mex, beans 1 1/2 lb ground beef 4 medium baking potatoes (8 oz each) 1 tablespoon chili powder 15 oz canned hot chili beans 1 1/2 cup shredded cheddar cheese (mild), div; ided 1/4 cup sliced green onions Preparation time: 30 Minutes 1. Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes. 2. Meanwhile in large skillet, brown ground beef over medium-high heat 6 o 8 minutes or until beef is no longer pink, breaking up into 3/4" pieces. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated through. 3. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions. * COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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