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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chili-Topped Potatoes Recipe

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This recipe for Chili-Topped Potatoes is from The O'Brien Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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