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CHILI-TOPPED POTATOES

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 6
INGREDIENTS
  • 3 large baking potatoes
  • 1 93% lean pound lean ground beef
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
  • 2 cups frozen whole kernel corn
  • 2 tablespoons (1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix
  • 3/4 cup shredded reduced fat Cheddar cheese
DIRECTIONS

Wrap potatoes individually in microwaveable plastic wrap. Place on microwave-safe plate. Microwave on HIGH 7 minutes. Turn over; microwave 5 minutes more or until soft.

Meanwhile, cook beef in 12-inch skillet over medium-high heat 5 to 7 minutes or until crumbled and no longer pink; drain. Stir in all remaining ingredients, except cheese; bring to a boil. Reduce heat to medium-low; simmer 5 minutes for flavors to blend.

Unwrap potatoes and cut in half lengthwise; fluff with fork. Place each half potato on serving plate. Top each with about 2/3 cup chili and 2 tablespoons cheese.