Chili Potatoes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

4 small baking potatoes (about 1 1/2 pounds)

1/2 pound ground round

1 (16-ounce) can kidney beans, drained

1 (14 1/2-ounce) can mexican-style stewed tomatoes with jalapeño peppers and spices, undrained and chopped

1 (8-ounce) can no-salt-added tomato sauce

1 cup frozen chopped onion

1 tablespoon chili powder

1 teaspoon bottled minced garlic

1/2 teaspoon ground cumin

1/3 cup (1.3 ounces) shredded sharp cheddar cheese

Directions:

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 9 minutes or until done, turning and rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cook meat in a large saucepan over medium-high heat until browned, stirring to crumble. Drain well; return meat to pan.
3. Add beans and next 6 ingredients; stir well. Cook over medium-high heat 8 minutes.
4. Split open each potato, and squeeze to open; fluff pulp with a fork. Spoon 1 cup chili mixture into center of each potato; sprinkle with cheese.

By RecipeOfHealth.com