Ingredients

• 4 medium sized baking potatoes
• 2 14.5 ounce cans diced tomatoes (I used Rotel)
• 2 16 ounce cans Bush's Chili Beans
• 1 lb. lean ground beef (I used 90/10)
• 1 chopped onion
• 1 Tbsp. minced garlic
• 1 Tbsp. Chili powder
• 1 tsp. Cumin
• 1 tsp. salt
• 1 tsp. black pepper
• Optional Toppings:
• Reduced-fat Mexican Cheese
• Reduced-fat Sour Cream

Instructions

1. Wash and pierce potatoes with a fork.
2. Place potatoes in microwave oven and microwave on high.
3. Cooking time will depend on microwave oven.
4. In a medium skillet, brown ground beef, drain and set aside.
5. Using the same skillet, brown onion and minced garlic.
6. In a large sauce pan, add diced tomatoes and chili beans.
7. Next, add ground beef, onions, and minced garlic to sauce pan.
8. Stir ingredients together over medium heat.
9. Add chili powder, cumin, salt, and black pepper.
10. Stir until mixed well and cook over medium until well heated.
11. To serve, slice potatoes length wise, in half.
12. one half of potato on plate and cover with chili.
13. Top with reduced-fat cream cheese and reduced-fat sour cream.

Nutrition Info and Tips