Chili-Topped Potatoes might be just the main course you are searching for. One portion of this dish contains about 43g of protein, 35g of fat, and a total of 858 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have water, dressing mix, onion, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 48 minutes.
Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
Scrub potatoes; prick several times with a fork.
Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes.
Let stand 2 minutes. Split potatoes, and top evenly with chili.
Serve with desired toppings.
NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.