Chili-Topped Potatoes
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 6
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 233 mg | 23% |
Carbohydrate | 48 g | 16% |
Cholesterol | 41 mg | 14% |
Total Fat | 8 g | 12% |
Iron | 3 mg | 18% |
Calories | 335 kcal | 17% |
Sodium | 471 mg | 20% |
Protein | 20 g | 40% |
Saturated Fat | 4 g | 18% |
Sugars | 7 g | 1% |
Vitamin C | 19 mg | 32% |
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.
Chili-Topped Potatoes