Recipe: Beef Chili and Cheddar Topped Potatoes

BEEF CHILI AND CHEDDAR TOPPED POTATOES

1 1/2 pounds ground beef
4 medium baking potatoes
1 tablespoon chili powder
1 (15 ounce) can hot chili beans
1 1/2 cups shredded mild Cheddar cheese, divided use
1/4 cup 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 beef is no longer pink, breaking up into 3/4-inch pieces. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated through.

TO SERVE:
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 onions.

Makes 4 servings
Source: The Texas Beef Council