Chili-Topped Potatoes

By carvalhohm

Ingredients

• 3 large baking potatoes
• 1 pound lean ground beef (93% lean)
• 1 can (10 oz each) lDiced Tomatoes & Green Chilies, undrained
• 1 can (8 oz each) Tomato Sauce
• 2 cups frozen whole kernel corn
• 2 tablespoons (1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix
• 3/4 cup shredded reduced fat Cheddar cheese

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from readyseteat.com

Preparation

Step 1

Wrap potatoes individually in microwaveable plastic wrap. Place on microwave-safe plate. Microwave on HIGH 7 minutes. Turn over; microwave 5 minutes more or until soft.
Meanwhile, cook beef in 12-inch skillet over medium-high heat 5 to 7 minutes or until crumbled and no longer pink; drain. Stir in all remaining ingredients, except cheese; bring to a boil. Reduce heat to medium-low; simmer 5 minutes for flavors to blend.
Unwrap potatoes and cut in half lengthwise; fluff with fork. Place each half potato on serving plate. Top each with about 2/3 cup chili and 2 tablespoons cheese.

COOK'S TIPS:

Look for microwave-ready baking potatoes in the produce section. They are wrapped in plastic and are ready to pop in the microwave.

6 servings