Name: Chili Loaded Baked Potatoes
Yield: 6
Ingredients: 6 large russet potatoes; 8 oz (227 g) fresh crimini mushrooms; 1 small onion, chopped; ½ lb (225 g) lean ground beef; 2 cloves garlic, minced; 1 package Tex-Mex seasoning; 2 tbsp (30 mL) Adobo peppers in chipotle sauce, puréed; 1 can (769 mL) diced tomatoes; ½ cup (125 mL) black beans, rinsed and drained; 1 cup (250 mL) frozen whole-kernel corn, thawed; 1 cup (250 mL) shredded cheddar cheese; ¼ cup (60 mL) fresh chopped cilantro

Chili Loaded Baked Potatoes

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Yield: 6 1x

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Description

These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

Ingredients

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6 large russet potatoes
8 oz (227 g) fresh crimini mushrooms
1 small onion, chopped
½ lb (225 g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp (30 mL) Adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
½ cup (125 mL) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro

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Instructions

Preheat oven to 400°F/240°C. Pierce potatoes several times with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.

While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.

Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.