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 Birds Eye® Sweet 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.
You may also like recipes
Login to your Ready Set Eat AccountLog in with Facebook Log in with Google
Don't have an account?
Create one for a personalized experience!
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.