Chili-Topped Potatoes

Quick-to-make spicy chili with corn tops microwave 'baked' potatoes for an easy meal.

Recipe from RO*TEL
Shop Kitchen ▾
  • 3 large baking potatoes
  • 1 pound lean ground beef (93% lean)
  • 1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 8 ounce can Hunt's® Tomato Sauce-No Salt Added
  • 2 cups frozen whole kernal corn
  • 2 tablespoons 30% less sodium taco seasoning mix (1/2 of 1.25-oz pkg)
  • 3/4 cup shredded reduced fat cheddar cheese
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 23 cup chili and 2 tablespoons cheese.
Cook's Tips:
Look for microwave-ready baking potatoes in the produce section. They are wrapped in plastic and are ready to pop in the microwave.

nutrition information

Per Serving: cal. (kcal) 335, Fat, total (g) 8, chol. (mg) 41, sat. fat (g) 4, carb. (g) 48, fiber (g) 5, pro. (g) 20, vit. A (IU) 680, vit. C (mg) 19, sodium (mg) 486, calcium (mg) 232, Percent Daily Values are based on a 2,000 calorie diet
Back to Top