1 1/2 lb ground beef
4 medium baking potatoes (8 oz each)
1 tbsp chili powder
15 oz canned hot chili beans
1 1/2 cup shredded cheddar cheese (mild), div, ided
1/4 cup sliced green onions
Directions
Preparation time: 30 Minutes
1. Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or
until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
2. Meanwhile in large skillet, brown ground beef over medium-high
heat 6 o 8 minutes or until beef is no longer pink, breaking up into
3/4" pieces. Pour off drippings; stir in chili powder and 1/2
teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated
through.
3. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season
potatoes with salt and pepper, if desired. Spoon equal amounts of
beef mixture over each potato. Top with remaining cheese and green
onions.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Beef Chili 'n' Cheddar Topped Potatoes Recipe brought to you by Recipe Ideas
Categories: Beef; Cheese; Chili; Meat; Potato
The History of Recipes
Historians have tracked the existence of recipes far back into distant history, at least as far back into history as the Egyptians, and maybe further still. Having said that, generally, these old cook books were just very simple pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into starters, entrees and desserts, something we still use today. Aspicius also recounts how the chefs of Roman times made use of a good variety of spices, including many that are still in use today like basil, rue and parsley. Later, there were some recipe books from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that we all know today, but rather accounts of the types of meals on the tables of the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new culinary ideas caused an increase in recipe manuscripts, the majority of which are now in private cookery archives. For the decades that followed, the upper classes competed to offer the best banquets, and because of this cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery books are in great demand, due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Beef Chili 'n' Cheddar Topped Potatoes recipe.
