Beef Chili 'n Cheddar Potatoes Recipe - Cooking Index
Beef Chili 'n Cheddar Potatoes Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Ground beef |
| 4 lbs | 1816g / 64oz | Baking potatoes - (8 ounces each) (medium) |
| 1 tablespoon | 15ml | Chili powder |
| 1 | Hot chili beans - (15 ounces) | |
| 1 1/2 cups | 219g / 7.7oz | Shredded cheddar cheese - divided |
| 1/4 cup | 15g / 0.5oz | Sliced green onions |
Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
Meanwhile in large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in chili powder, 1/2 teaspoon salt, beans and 1 cup cheese; cook and stir until heated through.
Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green on ions.
Source:
The Chan-Ese Way KPBS TV 1973
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