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Beef, Chili 'N' Cheddar Topped Potatoes
Best potato topper in the Southwest!

Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4

1-1/2 lb. ground beef

or - 1 package fully cooked ground beef or shredded beef

4 medium (8 ounce each) baking potatoes

1 Tbsp. chili powder

1 can (15 oz.) hot chili beans

1-1/2 cup shredded mild cheddar cheese, divided

1/4 cup sliced green onions

	Pierce potatoes with fork. Microwave on high 11-13 minutes or until tender, rotating 1/4-turn after 6 minutes. Let stand 5 minutes.
	Meanwhile, in large skillet, brown ground beef over medium-high heat 6-8 minutes or until beef is no longer pink.
	Pour off drippings and stir in chili powder and 1/2-tsp. salt.
	Add beans and 1 cup cheese. Cook and stir until heated through.
	Cut a slit lengthwise in potatoes. Fluff potato 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.

Your favorite bean can be substituted for the hot chili beans.

Need help with this recipe? Go to: Ground Beef Basics, Pan Fry/Saute

Recipes and Cooking Data Courtesy of the Texas Beef Council