Chili Topped Potato

                                       Makes 4 servings

 1 ......................pound ground chuck

1 ......................onion, chopped

1 .....................(16-ounce) can pinto beans, un-drained

1 .....................(15 1/4-ounce) can whole kernel corn, drained

1 .....................(14.5-ounce) can diced tomatoes, un-drained

1 .....................(10-ounce) can diced tomatoes and green chiles, un-drained

1 .....................(1 1/4-ounce) envelope taco seasoning mix

1 .....................(1-ounce) envelope Ranch-style dressing mix

2 .....................cups water

4..................... large baking potatoes
Toppings: shredded Cheddar cheese, sour cream, chopped green onions 

1 .            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.
2 .            Scrub potatoes; prick several times with a fork.
3 .            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.
Heart healthy