Game Day Potato Skins with Nacho Chili
Farm Rich Loaded Potato Skins are served in a deep-dish skillet with a zesty BBQ chili for an eye-catching meal, snack or appetizer. You’ll love this recipe especially on busy game days – it’s easy and delicious!
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Servings: 4 to 6 -
Prep Time: 20 minutes -
Cook Time: 25 minutes -
Difficulty: easy
This recipe is courtesy of: Farm Rich
Ingredients
1 pkg (14.3 oz) Farm Rich Loaded Potato Skins
2 tbsp olive oil
1 lb lean ground beef
1 tsp salt
1/2 tsp black pepper
1 onion, diced
1 jalapeño, diced
2 cloves garlic, minced
2 tbsp prepared nacho or taco seasoning
1 can 14 oz diced tomatoes
1 can 14 oz canned pinto beans, drained and rinsed
1/2 cup smoky barbecue sauce
2 tbsp Worcestershire sauce
1/2 cup grated aged Cheddar cheese
1 cup pico de gallo
1/2 cup sour cream
1 avocado, diced
1 jalapeño, thinly sliced
2 green onions, thinly sliced
Steps
- Cook Potato Skins according to package directions.
- Heat oil in large cast-iron or oven-safe skillet set over medium-high heat. Cook ground beef for 4 to 5 minutes or until starting to brown. Add onions, diced jalapeño, garlic and nacho seasoning. Cook for 3 to 4 minutes or until onions are starting to soften.
- Add diced tomato, beans, barbecue sauce, Worcestershire sauce; bring to a boil. Reduce heat to medium-low and cook for 8 to 10 minutes or until chili is thick and flavors marry. Set aside.
- Preheat broiler. Carefully arrange potato skins around the edge of the skillet. Sprinkle cheese over chili. Broil for 1 to 2 minutes to melt cheese.
- Garnish with diced avocado, sliced jalapeño and green onion. Serve with pico de gallo and sour cream.
Tip: For variation, serve individual potato skins topped with chili and garnishes.
