Categories: one dish meal
Ingredients
- 1 lb. lean ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. oregano
- salt and pepper
- 1 15-oz. can tomato sauce
- 1 15.5-oz. can red kidney beans, drained and rinsed
- 4 large russet potatoes, baked
- 1 avocado, peeled, pitted sliced lengthwise
- 3 scallions, thinly sliced
Directions
-
In a skillet over medium heat, cook beef and onion until meat has browned. Drain off fat. Add garlic; sauté 1 minute. Add chili powder, cumin, oregano and 1/2 tsp. salt; sauté 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.
-
Cut a deep cross into tops of 4 potatoes; squeeze open. With a fork, fluff up centers. Season with salt and pepper. Top potatoes with beef mixture, avocado and scallions.