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| 1 1/2 x ca. 450 g | ground beef |
| 4 mittel | Baking potatoes (8 oz each) |
| 1 Esslöffel | chilli powder |
| 15 x ca. 30 g | Canned hot chili beans |
| 1 1/2 Tasse | Shredded cheddar cheese (mild), divided |
| 1/4 Tasse | green onions sliced |
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1. Pierce potatoes with fork. Microwave on High 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
2. Meanwhile in large skillet, brown ground beef over medium-high heat 6 o 8 minutes or until beef is no longer pink, breaking up into 3/4" pieces. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated through.
3. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions.
- http://www. Txbeef. Org
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