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.