Today’s post comes to us from Meredith K. on behalf of Ro*Tel, she is sharing with us a great way to have a comfort food while enjoying the games this football filled month!
Chili Topped Potatoes
Congrats! You made it through holiday cooking season…just in time for football food season to hit its prime. Between bowl games and NFL playoffs, it’s not uncommon to have neighbors, friends and coworkers squeezed into your living room to watch the big game throughout January and the beginning of February. And where there are football fans, there are sure to be lots of hungry appetites ready to chow down on some good old-fashioned comfort food while you cheer on your team.
So what do you feed a football crowd that’s easy and not too pricey? The answer is simple: chili recipes. Chili recipes are typically very budget-friendly, quick and easy to make, and are prefect for feeding a large, hungry group. It’s a traditional football-watching food for a reason; chili is hearty, it’s got a little kick to it, and it goes great alongside other party foods like tortilla chips and queso dip. Plus, it’s packed with protein so you can feel good about starting off the New Year on a healthy note.
So the next time you’re hosting a crowd at your house, try this easy recipe for Chili-Topped Potatoes. It can easily be doubled, tripled and even quadrupled so you’ll be guaranteed that nobody will go hungry! Plus, this recipe takes just twenty minutes from start to finish, so while you’re showing off your cooking skills in the kitchen you won’t have to worry about missing a minute of your company. Set it up assembly-line style for easy serving and so that everyone can top their own potatoes however they’d like. Enjoy!
Chili Topped Potatoes
- 3 large baking potatoes
- 1 pound lean ground beef 93% lean
- 1 10- oz can Ro*Tel® Original Diced Tomatoes & Green Chilies undrained
- 1 8- oz can Hunt’s® Tomato Sauce – No Salt Added
- 2 cups frozen whole kernel corn
- 2 tablespoons about ½ of a 1.25-oz package 30% less sodium taco seasoning mix
- 3/4 cup shredded reduced fat Cheddar cheese
- Prep Time: 20 min
- Total Time: 20 min
- Servings: 6 1/2 topped potato each
- Calories per Serving: 335
- 1. Wrap potatoes individually in microwaveable plastic wrap. Place on a microwave-safe plate and microwave on HIGH for 7 minutes. Turn the potatoes over and microwave them for 5 more minutes or until they are soft.
- 2. While the potatoes are cooking, cook beef in a 12-inch skillet over medium-high heat for 5-7 minutes or until crumbled and no longer pink; drain. Stir in all remaining ingredients except for cheese; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes so that the flavors can all blend.
- 3. Unwrap the potatoes and cut them in half lengthwise. Fluff the insides with a fork. Place each half potato on a serving plate. Top each half with about 2/3 of a cup chili and 2 tablespoons cheese. Feel free to add on any other of your favorite chili or baked potato toppings, such as sour cream and chives.