Beef and Bean Topped Potatoes

This is a quick meal, except for the potato baking.  But even that can be done in the microwave if you’re really pressed for time.

And there are a couple things you can do to make it even faster.  Keep cooked ground beef in the freezer so it’s ready to go for recipes like this.  You can also keep cooked bacon and onion in the freezer.

Or you can slow it down by putting the topping in the slow cooker until you’re ready for dinner.

Another bonus, this recipe is versatile.  Vary the ingredients for what you have in your pantry.  I don’t think you can mess this one up.  Nearly anything goes.

Here’s what you’ll need:

Beef and Bean Topped Potatoes
Ingredients
  • 1 lb. ground beef, cooked
  • ½ cup onion and bacon, cooked
  • 1 garlic clove, pressed or minced
  • 1 can kidney beans, rinsed and drained
  • 1 can chili ready diced tomatoes
  • baking potatoes
  • shredded cheddar cheese
Instructions
  1. Place all the ingredients, except the potatoes and cheese in the slow cooker or heat them together on the stove.
  2. Top baked potatoes and sprinkle with shredded cheese, if desired.
Notes
You can substitute ingredients for what you have. Try regular diced tomatoes with a can of green chilis. Use any kind of canned beans. Skip the bacon. Cook the onion with the ground beef. Add chili powder or taco seasoning or salsa. Anything goes!

I’m showing this off at Finding Joy in My KitchenIngredient Spotlight: Beef and Tomatoes

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Comments

  1. I LOVE easy meals like this! Great idea, thanks!

  2. When I make chili, I often make a double batch just so we can do this the next day for lunch(or for dinner a week later, if I freeze the extra). Super yummy and filling, and we add cheese and sour cream to the top. My chili is similar to this, with a few differences (http://willowhousewelcome.blogspot.com/2011/01/hot-chili-for-chilly-day.html).

  3. You can also bake your potatoes in a crock-pot if you really want to save time! I have done this before–just wrap the potatoes in foil and put them in for several hours on low or a few hours on high. I can’t remember how long because it’s been awhile, but I know I found out about it online. I’m sure you can too if you just google it! :D

  4. Hi Tiffany! I was clicking around the web from some of my foodie friends and found myself at your lovely site! I am now following your tweets. I love this recipe because it is so simple and a great way to change up the typical chili in a bowl. I would love if you stopped by on tuesdays to a moderate life to link up to the hearth and soul hop because I think you would fit right in! All the best, Alex

  5. Lara Hensley says:

    Hi! One way to make this even easier, I would cook the potatoes in my slow-cooker on LOW all day, while I am at work. Rinse the potatoes, pat dry, puncture with a fork, wrap each in foil. Then place in bottom of slow-cooker – water required. The potatoes end up with a slightly odd yellowish color, but doesn’t affect the taste at all.

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