Beef Chili 'N Cheddar-Topped Potatoes
Almost a complete meal, this easy recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
4 (8-ounce) baking potatoes
1 1/2 pounds lean ground beef
1 tablespoon chili powder
1/2 teaspoon salt
1 (15-ounce) can hot chili beans, undrained
1 cup shredded mild cheddar cheese
Salt and pepper
1/4 cup sliced green onions
1/2 cup shredded mild cheddar cheese
- Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes.
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in chili powder and 1/2 teaspoon salt.
- Add beans and 1 cup cheese; cook and stir until heated through.
- To Serve: Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese.
Makes 4 servings.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.
Nutritional Information Per Serving (1/4 of recipe - Reduce calories by serving smaller portions): 770 calories; 35 g fat (19 g saturated fat; 10 g monounsaturated fat); 159 mg cholesterol; 1112 mg sodium; 57 g carbohydrate; 10.1 g fiber; 53 g protein; 10.0 mg niacin; 1.2 mg vitamin B6; 3.7 mcg vitamin B12; 6.8 mg iron; 28.5 mcg selenium; 8.8 mg zinc.
Recipe and photograph provided courtesy of The Beef Checkoff.