Try this EZ Chili on Baked Potato recipe, or contribute your own.

Still searching for what to cook ?

Name: EZ Chili on Baked Potato
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 pound Ground beef; 1 Onion chopped; 1 can Pinto beans (16 oz) undrained; 1 can Whole kernel corn (15.25 oz.) drained; 1 can Tomatoes (14.5 oz.) diced, undrained; 1 envelope Taco seasoning mix (1.25 oz.); 1 envelope Ranch-style dressing mix (1 oz.); 2 cups Water; 4-6 Russet potatoes large; Cheddar cheese shredded, optional

Find the most delicious recipes here

INGREDIENTS

1 pound Ground beef
1 Onion ; chopped
1 can Pinto beans ; (16 oz) undrained
1 can Whole kernel corn ; (15.25 oz.) drained
1 can Tomatoes ; (14.5 oz.) diced, undrained
1 envelope Taco seasoning mix ; (1.25 oz.)
1 envelope Ranch-style dressing mix ; (1 oz.)
2 cups Water
4-6 Russet potatoes ; large
Cheddar cheese ; shredded, optional

INSTRUCTIONS

Potatoes:

Preheat oven to 350 degress.

Scrub potatoes and poke 8-12 holes to release moisture during cooking. Cover with oil and salt and place directly on rack with cookie sheet underneath.

Bake for 1 hour or until skin feels crisp but flesh beneath feels soft. (Serve by creating a dotted line from end to end with a fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch for hot steam.)

Chili:

Cook ground beef and onion in a large pot, stirring until beef crumbles and is no longer pink. Drain and return to pan.

Stir in pinto beans and next six ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.

NOTES

Alert editor

EZ Chili on Baked Potato

1 pound Ground beef
1 Onion chopped
1 can Pinto beans (16 oz) undrained
1 can Whole kernel corn (15.25 oz.) drained
1 can Tomatoes (14.5 oz.) diced, undrained
1 envelope Taco seasoning mix (1.25 oz.)
1 envelope Ranch-style dressing mix (1 oz.)
2 cups Water
4-6 Russet potatoes large
 Cheddar cheese shredded, optional

Potatoes:
Preheat oven to 350 degress.
Scrub potatoes and poke 8-12 holes to release moisture during cooking. Cover with oil and salt and place directly on rack with cookie sheet underneath.
Bake for 1 hour or until skin feels crisp but flesh beneath feels soft.  (Serve by creating a dotted line from end to end with a fork, then crack the spud open by squeezing the ends towards one another.  It will pop right open.  But watch for hot steam.)

Chili:
Cook ground beef and onion in a large pot, stirring until beef crumbles and is no longer pink.  Drain and return to pan.
Stir in pinto beans and next six ingredients.  Bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.

Add Photo

Dminor7th

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (471g)
Recipe Makes: 4 Servings

Calories: 369
Calories from Fat: 117 (32%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.1g
Cholesterol 73.7mg		23 %
Sodium 738.5mg		25 %
Potassium 877.5mg		23 %
Total Carbohydrate 34.4g		10 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 27g
Protein 30.3g		43 %
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.

About Our Nutrition Facts

Calories per serving: 369

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe