Our quick beef ’n’ bean chili spices up baked spuds — and yummy cheese topping makes ’em ooey-gooey good.
- 8 oz ground beef
- 1/2 tsp chili powder
- 1 (15 oz.) can Sloppy Joe sauce
- 1 c drained, rinsed red kidney beans
- 4 baking potatoes, each 6–8 oz, baked
- 1/2 c Cheez Whiz
- 1 scallion, chopped
- Heat 10" nonstick skillet over medium heat. Add beef and chili powder; cook, stirring occasionally, until beef is no longer pink, 7–8 min. Add sauce and beans; cook until heated through, 5 min.
Split potatoes lengthwise; fluff insides with fork. Divide beef mixture among potatoes. In microwave-safe bowl, microwave Cheez Whiz in 15-sec. intervals, stirring, until melted. Spoon over potatoes; sprinkle with scallion.