Chili-Topped Potatoes

• 1 pound ground chuck
• 1 onion, chopped
• 1 (16-ounce) can pinto beans, undrained
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 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.
4. 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.

ground chuck, onion, pinto beans, whole kernel corn, tomatoes, tomatoes, taco, water, baking potatoes, cheddar cheese

Taken from www.myrecipes.com/recipe/chili-topped-potatoes (may not work)