Try this Mexican Chili Topped Potatoes recipe, or contribute your own.
Suggest a better descriptionBake potatoes in oven, 400 degrees for an hour or so. Brown beef and drain. Return to skillet and add diced tomatoes, red kidney beans, taco seasoning, garlic and salt and pepper. Let simmer for 10 minutes. When potatoes are finished baking remove from oven and let them cool. Break open, mash down, add a little butter and top with the chili. Serve with steam veggies.
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Serving Size: 1 Serving (2112g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3431 | ||
Calories from Fat: 1608 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.7g | 238 % | |
Saturated Fat 92.2g | 461 % | |
Monounsaturated Fat 59.9g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 543.4mg | 167 % | |
Sodium 8160.4mg | 281 % | |
Potassium 7718mg | 203 % | |
Total Carbohydrate 303.7g | 89 % | |
Dietary Fiber 62.3g | 249 % | |
Sugars, other 241.5g | ||
Protein 160.7g | 230 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3431
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