Ingredients
3 large russet potatoes
1 1/2 tablespoons olive oil
1 tsp. salt
1/4 tsp. Freshly ground pepper
1 can diced tomatoes
1 can pinto beans
1 packet taco seasoning
4 oz. Cheddar cheese
Sour cream (optional)
Preparation
Step 1Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.Step 2Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.Step 3Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
