I have 2 different recipes:
Loaded Taters:
4 good size baking potatoes
1 lb ground hamburger (or ground turkey, if you prefer)
1 can tomato sauce
1 medium size can chopped black olives
1 bell pepper (color doesn't matter), diced
1 packet of taco seasoning
1 regular onion or 2 to 4 green onions, chopped or diced
Possible toppings, if desired:
Sour cream
Shredded cheddar cheese
Wash the baking potatoes and either cook them in the oven or the microwave (I cook them in the microwave by puncturing each potato three times with a fork, cooking it on high for 10 minutes, then checking and cooking for another 5 to 10 minutes)
Cook the ground hamburger or turkey in a skillet, then add all of the ingredients (except the potatoes, of course) and bring to a boil. Let it boil for 5 minutes before reducing to a simmer until the potatoes are done (or at least 10 minutes if you've already cooked the potatoes).
Cut the potatoes down the middle, but not completely in half, and add the hamburger mixture. Top with sour cream and\or shredded cheddar cheese if you want.
Quick Chili:
1 1/2 lbs of ground hamburger or turkey (optional, if you're a vegetarian)
2 cans light red or pink kidney beans (they're the same thing - depends on what brand you buy)
1 green bell pepper, diced
1 can diced tomatoes with onions
1 can diced tomatoes with green chiles
2 packets of your favorite brand of chili seasoning (I prefer McCormick's, and I like the regular, but use mild, as although I have a cast iron stomach, the other people I fix this for do not)
crushed red pepper to taste (optional - I recommend using hot chili seasoning instead if you want heat)
Cook the meat (again, unless you're a vegetarian).
Combine all of the ingredients (including the meat if you used it) into a large soup or chili pot, adding the chili seasoning last. AND DON'T DRAIN THE LIQUID FROM THE CANS OF BEANS - PUT IT IN, TOO! Bring to a boil and let it boil for a few minutes (no more than 5) before reducing to a simmer. Let it simmer for about 10 minutes, then put into bowls and allow it to cool a bit for a few minutes if necessary before eating. Should serve about 4 people, but could probably be stretched to serve 5 or 6.
Incidentally, I like to serve this with a green onion on the side, as it nicely compliments the dish. Cornbread is also a good choice.
Loaded Taters:
4 good size baking potatoes
1 lb ground hamburger (or ground turkey, if you prefer)
1 can tomato sauce
1 medium size can chopped black olives
1 bell pepper (color doesn't matter), diced
1 packet of taco seasoning
1 regular onion or 2 to 4 green onions, chopped or diced
Possible toppings, if desired:
Sour cream
Shredded cheddar cheese
Wash the baking potatoes and either cook them in the oven or the microwave (I cook them in the microwave by puncturing each potato three times with a fork, cooking it on high for 10 minutes, then checking and cooking for another 5 to 10 minutes)
Cook the ground hamburger or turkey in a skillet, then add all of the ingredients (except the potatoes, of course) and bring to a boil. Let it boil for 5 minutes before reducing to a simmer until the potatoes are done (or at least 10 minutes if you've already cooked the potatoes).
Cut the potatoes down the middle, but not completely in half, and add the hamburger mixture. Top with sour cream and\or shredded cheddar cheese if you want.
Quick Chili:
1 1/2 lbs of ground hamburger or turkey (optional, if you're a vegetarian)
2 cans light red or pink kidney beans (they're the same thing - depends on what brand you buy)
1 green bell pepper, diced
1 can diced tomatoes with onions
1 can diced tomatoes with green chiles
2 packets of your favorite brand of chili seasoning (I prefer McCormick's, and I like the regular, but use mild, as although I have a cast iron stomach, the other people I fix this for do not)
crushed red pepper to taste (optional - I recommend using hot chili seasoning instead if you want heat)
Cook the meat (again, unless you're a vegetarian).
Combine all of the ingredients (including the meat if you used it) into a large soup or chili pot, adding the chili seasoning last. AND DON'T DRAIN THE LIQUID FROM THE CANS OF BEANS - PUT IT IN, TOO! Bring to a boil and let it boil for a few minutes (no more than 5) before reducing to a simmer. Let it simmer for about 10 minutes, then put into bowls and allow it to cool a bit for a few minutes if necessary before eating. Should serve about 4 people, but could probably be stretched to serve 5 or 6.
Incidentally, I like to serve this with a green onion on the side, as it nicely compliments the dish. Cornbread is also a good choice.
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