Super Chili Foot-Bowls!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 Medium Russet Potatoes1 lb of 80/20 ground beef, browned and drained1 packet of McCormick Chili Seasoning (Hot, regular, or low sodium)1 15 oz can of tomato sauce1/2 cup of shredded cheddar cheese4 Avocados without skin and seeds1/2 cup pico de gallo
1. Preheat oven to 350. Brown and drain ground beef. Add tomato sauce and chili seasoning. Leave on simmer
2. Wash Potatoes and puncture with fork as deep as possible, about 10 punctures per potato.
3. Bake potato at 350 for over an hour, or until potato is soft throughout (if this is for only two or three, mircowave potatoes for 5 mintues per side for ten minutes total)
4. Cut potato in half, while still hot, divide the cheese among the 8 potatoes and sprinkle on top.
5. While potato is cooling, take pitted avocados, mash with fork until somewhat smooth, and add pico de gallo.
6. Top potato with chili and avocado mixture. Enjoy thoroughly!
4.
Number of Servings: 8
Recipe submitted by SparkPeople user KSTARANNE.
2. Wash Potatoes and puncture with fork as deep as possible, about 10 punctures per potato.
3. Bake potato at 350 for over an hour, or until potato is soft throughout (if this is for only two or three, mircowave potatoes for 5 mintues per side for ten minutes total)
4. Cut potato in half, while still hot, divide the cheese among the 8 potatoes and sprinkle on top.
5. While potato is cooling, take pitted avocados, mash with fork until somewhat smooth, and add pico de gallo.
6. Top potato with chili and avocado mixture. Enjoy thoroughly!
4.
Number of Servings: 8
Recipe submitted by SparkPeople user KSTARANNE.
Nutritional Info Amount Per Serving
- Calories: 468.8
- Total Fat: 19.8 g
- Cholesterol: 7.4 mg
- Sodium: 548.4 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 12.4 g
- Protein: 9.6 g
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