4 med. (8 oz.) baking potatoes
1 tbsp. chili powder
1 can (15 oz.) hot chili beans
1-1/2 cups Cheddar Cheese, divided
1/4 cup sliced green onions
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| BEEF CHILI 'N CHEDDAR TOPPED POTATOES | |||||
| Yields 4 | |||||
| 1-1/2 lb. ground beef 4 med. (8 oz.) baking potatoes 1 tbsp. chili powder 1 can (15 oz.) hot chili beans 1-1/2 cups Cheddar Cheese, divided 1/4 cup sliced green onions |
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| Pierce potatoes with fork. Microwave on High 11-13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes. Meanwhile in large skillet, brown ground beef over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up into 3/4-inch pieces. Pour off drippings; stir in chili powder and 1/2 tsp. salt. Add beans and 1 cup cheese; cook and stir until heated through. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions. | |||||