Categories: one dish meal

Ingredients

• 1 lb. lean ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 Tbsp. chili powder
• 2 tsp. cumin
• 1/2 tsp. oregano
• salt and pepper
• 1 15-oz. can tomato sauce
• 1 15.5-oz. can red kidney beans, drained and rinsed
• 4 large russet potatoes, baked
• 1 avocado, peeled, pitted sliced lengthwise
• 3 scallions, thinly sliced

Directions

1. In a skillet over medium heat, cook beef and onion until meat has browned. Drain off fat. Add garlic; sauté 1 minute. Add chili powder, cumin, oregano and 1/2 tsp. salt; sauté 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.

2. Cut a deep cross into tops of 4 potatoes; squeeze open. With a fork, fluff up centers. Season with salt and pepper. Top potatoes with beef mixture, avocado and scallions.

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