Chili-Topped Potatoes
It takes just 30 minutes to transform ordinary baked potatoes into a delicious main course, filled with chili-seasoned beef, cheddar cheese and green onions.
Ingredients
1 pound ground beef
1 tablespoon chili powder
1 cup Pace® Picante Sauce
4 hot baked potato, split
2 tablespoons shredded Cheddar cheese
2 tablespoons green onion, sliced
1 tablespoon chili powder
1 cup Pace® Picante Sauce
4 hot baked potato, split
2 tablespoons shredded Cheddar cheese
2 tablespoons green onion, sliced
Instructions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture over the potatoes. Top with the cheese and green onion.
Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture over the potatoes. Top with the cheese and green onion.
Chili-Topped Potatoes
It takes just 30 minutes to transform ordinary baked potatoes into a delicious main course, filled with chili-seasoned beef, cheddar cheese and green onions.
Directions
Print
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture over the potatoes. Top with the cheese and green onion.
Ingredients
1 pound ground beef
1 tablespoon chili powder
1 cup Pace® Picante Sauce
4 hot baked potato, split
2 tablespoons shredded Cheddar cheese
2 tablespoons green onion, sliced
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