3 large baking potatoes
1 pound lean ground beef (93% lean)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
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
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||4 g||18%|
|Dietary Fiber||5 g||22%|
|Vitamin C||19 mg||32%|
|Vitamin A||694 iu||14%|
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.
Look for microwave-ready baking potatoes in the produce section. They are wrapped in plastic and are ready to pop in the microwave.
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