So tonight I’m out on the town…I’m hanging out at the Ultimate Mom’s Night Out and will then catch the last showing of Ramona and Beezus with some girlfriends. (I know…I’m totally getting wilder as I age!) I really just want to see Ramona and Beezus so I can feel 12 again.
(I might have had a little thing for those Beverly Cleary books when I was a kid. The kind of thing where you read them one after the next, after the next. And you stand in line at the bookstore the day a new one gets released. There you have it, a self-professed Ramona nerd.)
Last night I browned a large package of ground beef…and used most of it for this chili, but saved enough for spaghetti sauce for the guys to have tonight.
I was a little bit nervous about how the “taco” flavor of the chili would work with the potatoes…but for no reason! It totally “worked”! Enjoy!
Mexican Chili Topped Potatoes
Ingredients
- 4 large baking potatoes
- 1 lb. ground beef
- 2 - 15 oz. cans "chili ready" diced tomatoes
- 2 - 15 oz. cans red kidney beans undrained
- 1 packet taco seasoning
- 2 garlic cloves crushed or minced
- Salt and pepper, to taste
- Butter for the potatoes
- 16 oz. bag frozen veggies
Instructions
- Bake the potatoes in the oven at 400 F for 60 minutes.
- Brown the ground beef and drain. Return to the skillet and add the diced tomatoes, red kidney beans, taco seasoning, crushed garlic and salt and pepper to taste. Let simmer for about 10 minutes.
- When potatoes are finished baking, remove them from the oven and let cool before handling. Break open, mash down, add a little butter if you like, then top with the chili.
- Cook the frozen veggies, as directed on the package.
- Serve Mexican Chili Topped Potatoes with veggies.