Mexican Chili Topped Potatoes

By carvalhohm

Ingredients

• 4 large baking potatoes ($.80)
• 1 About 1 lb. ground beef ($1.79)
• 2 15 oz. cans “chili ready” diced tomatoes, drained ($.16 each) Substitute2 15 oz. can of diced tomatoes and add some chili powder and 1 cup chopped onions
• 3 cups cooked red kidney beans ($.60) Substitute 2 15 oz. cans drained red kidney beans
• 1 1/2 Tbsp homemade taco seasoning ($.10)
• 2 garlic cloves, crushed or minced ($.05)
• Salt and pepper, to taste
• Butter for the potatoes, if you like ($.20)
• 1 package steamable mixed veggies ($.99) Manager’s Special

Details

Adapted from 5dollardinners.com

Preparation

Step 1

1. Bake the potatoes in the oven. 400 for an hour or so. Time will depend on how fat the potatoes are. icon smile Mexican Chili Topped Potatoes

2. Brown the ground beef and drain. Return to the skillet and add the diced tomatoes, red kidney beans, taco seasoning, crushed garlic and salt and pepper to taste. Let simmer for about 10 minutes.

3. When potatoes are finished baking, remove them from the oven and let cool before handling. Break open, mash down, add a little butter if you like, then top with the chili.

4. Steam the veggies as directed on the package.

5. Serve Mexican Chili Topped Potatoes with Steamed Broccoli, Carrots and Snap Peas.

Cost $4.85