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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Beef Chili 'N Cheddar-Topped Potatoes
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Ingredients: |
| 1-1/2 |
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pounds ground beef |
| 4 |
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medium baking potatoes (8 ounces each) |
| 1 |
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tablespoon chili powder |
| 1/2 |
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teaspoon salt |
| 1 |
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can (15 ounces) hot chili beans, undrained |
| 1 |
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cup shredded mild Cheddar cheese |
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Salt and pepper |
| 1/4 |
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cup sliced green onions |
| 1/2 |
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cup shredded mild Cheddar cheese |
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Instructions: |
| 1. |
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Pierce potatoes in several places. Microwave on HIGH 11 to 13 minutes or until tender, rearranging once. Let stand 5 minutes. |
| 2. |
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Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. |
| 3. |
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Add beans and 1 cup cheese; cook and stir until heated through. |
| 4. |
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Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes; sprinkle with green onions and 1/2 cup cheese. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 770 calories; 35 g fat (19 g saturated fat; 10 g monounsaturated fat); 159 mg cholesterol; 1112 mg sodium; 57 g carbohydrate; 10.1 g fiber; 53 g protein; 10.0 mg niacin; 1.2 mg vitamin B6; 3.7 mcg vitamin B12; 6.8 mg iron; 28.5 mcg selenium; 8.8 mg zinc. |
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