Chili-Topped Potatoes

Campbell's Chili-Topped Potatoes Recipe

It takes just 30 minutes to transform ordinary baked potatoes into a delicious main course, filled with chili-seasoned beef, cheddar cheese and green onions.

At a glance

Prep

15 min.

Total

30 min.

Serves

4

Servings: 1 potato each

Cook: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 pound ground beef
1 tablespoon chili powder
1 cup Pace® Picante Sauce
4 hot baked potatoes, split
2 tablespoons shredded Cheddar cheese
2 tablespoons green onions, sliced

How to Make It

  • 1

    Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

  • 2

    Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture over the potatoes. Top with the cheese and green onion.

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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

460

totalfat

17.152g

saturatedfat

6.563g

cholesterol

78mg

sodium

727mg

totalcarbohydrate

48.798g

dietaryfiber

6.675g

protein

28.115g

vitamina

20%DV

vitaminc

30%DV

calcium

10%DV

iron

20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 15 minutes or bake at 400°F. for 1 hour or until tender.
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RID#24884