"The belly rules the mind."--Spanish Proverb

Chili-Topped Potatoes Recipe

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This recipe for Chili-Topped Potatoes, by , is from The O'Brien Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Coleen Curtis
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
1 onion, chopped
1 (16 ounce) can pinto beans, undrained
1 (15-1/4 ounce) can whole kernel corn, drained
1 (14-1/2 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
6 large baking potatoes
Toppings: shredded cheddar cheese, sour cream, chopped green onions

Directions:
Directions:
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 six ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes.
SCRUB potatoes; prick several times with a fork.
MICROWAVE or bake potatoes until done. Split potatoes and top evenly with chili. Serve with desired toppings.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This makes for a very hearty meal, especially on a cold winter night. Sometimes, if I don't have any potatoes or if I don't want such a heavy meal, I just eat the chili topping as a "taco soup," of course garnished with cheese and sour cream. Another one of my recipes from Southern Living magazine.

 

 

 

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