Baked Potato Bar

• 3 pounds Ground Beef
• 1 whole Onion, Diced
• 1 whole Red Or Green Pepper, Diced
• 1 teaspoon Minced Garlic
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 envelope Taco Seasoning, 1 Ounce Packet
• 2 teaspoons Chili Powder
• 1 can Tomato Soup, 10.5 Ounce Can
• 1 can (10 1/2 Oz. Size) Cheddar Cheese Soup, Or 1 Cup Cheese Whiz
• 1 can (10 1/2 Oz. Size) Cream Of Mushroom Soup
• 1 can Mushroom Pieces Or Slices, 10.5 Ounce Can, Drained
• 4 whole Baked Potatoes
• Optional Garnishes: Shredded Cheddar Cheese, Sour Cream, Bacon Bits, Chopped Chives, Etc

1. In a Dutch oven, brown the ground beef along with the onion, red pepper, garlic, salt, and pepper.
2. When the beef is no longer pink, stir in the taco seasoning, chili powder, cans of soup, and mushrooms.
3. Simmer over medium-low heat for 10 minutes, stirring to prevent it from burning.
4. Serve as a topping for baked potatoes, along with shredded cheddar cheese, sour cream, bacon bits, fresh chives, and plenty of freshly ground black pepper.
5. Although this recipe is too much for my family for 1 meal, I always make it this big because of the 3 kinds of soup.
6. I just put the leftovers in the freezer to reheat for an easy meal another day.

ground beef, onion, red, garlic, salt, freshly ground black pepper, packet, chili powder, tomato soup, cheddar cheese soup, cream of mushroom soup, mushroom, potatoes, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/baked-potato-bar/ (may not work)