Baked Potatoes Stuffed With Nacho Chili - cooking recipe

Ingredients

6 None medium potatoes
2 tbsp vegetable or olive oil
1 None medium onion, finely chopped
1 clove garlic, minced
1 lb ground beef
3-4 tbsp Mexican seasoning
1 (13.5 oz) can mixed beans, rinsed
1/4 cup tomato paste
2 tbsp sour cream
1 None medium tomato, finely chopped
1 None baby cucumber, deseeded, finely chopped
3 1/2 cups cheese corn chips

Preparation

Preheat oven to 400\u00b0F. Pierce potatoes all over with a fork then wrap individually in foil. Place on a baking tray and bake for 1 hour, or until cooked through.
Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and garlic and cook for 3 mins, or until soft. Add ground beef and Mexican seasoning. Cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until browned. Add beans, tomato paste and 1 cup water. Bring to a boil, reduce heat and simmer, uncovered, for 10 mins, or until sauce thickens.
Remove potatoes from foil. Cut an 'X' in the top of each then gently squeeze to open top slightly. Distribute ground beef mixture between potatoes. Top with sour cream, tomato and cucumber. Serve with corn chips.