An easy and very tasty recipe for Beef Chili Baked Potatoes. It took me a while until I finally decided to post this gem.

My dear family loves many, many dishes that I make. I will be honest, beef chili baked potatoes are probably in the TOP 10.

They could not stop eating it. I had to double the recipe the next time I made it. My daughter, Anna, made this huge bowl of salad and I set all the baked potato toppings. That’s how we enjoy these stuffed baked potatoes.

Chili is one amazing dinner or becomes potluck or party food in an instant, especially during Superbowl party.

However, stuff hot chili in the baked potato and top it with the cheese… well, you got yourself a winner right there. Don’t you agree?

You can indeed make it even vegetarian just by making meatless chili.

I mean, cooking to me is all about making it approachable for everyone. Well, I genuinely like carrying out an idea, so if the adapted recipe is not exactly the same that is perfectly alright.

I absolutely wish that people cook more at home rather than going out to eat every other meal.

That being said, I cannot even imagine eating out daily, so that is why I cook at home all kinds of delicious foods.

Nevertheless, I hope you guys try this one. You can even prep ahead by making homemade chili and storing it in the fridge.

CLICK HERE FOR MORE TASTY BEEF RECIPES

If you make this recipe or any other from my blog please tag me on Instagram @sandrasaycooking and use #sandraseasycooking hashtag. Thank you so much for all your support. Cheers!

Beef Chili Baked Potatoes

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

An easy and simple recipe for these tasty Beef Chili Stuffed Baked Potatoes

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Ingredients

• 6 large Baking Potatoes + Salt Oil
• 1 tbsp Olive Oil
• 1 pound ground Beef 20/80
• 1/2 Onion chopped
• 2 16-ounce can Red Chili Beans, undrained
• 1 10-ounce can diced tomatoes and green chiles, undrained
• 8 oz Tomato Sauce
• 1 cup Beef Broth
• 1 Chili Pouch Seasoning
• Salt and Ground Black Pepper to taste
• Toppings: shredded Cheddar cheese sour cream, chopped green onions or chives
• Serve it with Salad

Instructions

1. Cook ground beef and onion in a pot, stirring until beef crumbles and is no longer pink; drain the fat out. Stir in beans and the rest of the ingredients; bring to a boil. Reduce heat to simmer, stirring occasionally cook the chili for about 20 minutes.
2. Preheat the oven to 425 degrees. Scrub and dry the potatoes. Pierce the potato with a fork. Rub oil all over the potatoes. Rub salt all over the potatoes. Place the potatoes on a baking sheet and bake for about 45 minutes or until tender. You can also wrap each potato with aluminum foil. Aluminum foil helps the skin on your potato stay nice and soft, but it is not necessary to use the foil.
3. Cut the potatoes in the middle then press lightly to open the potatoes.
4. Add chili and topped with the cheese if you wish, and place back to the oven under broil for a minute or so until the cheese is completely melted.

Notes

• If you like less chili on your potato, freeze half of mixture up to 3 months. Make sure the chili stuffed potatoes are completely cooled before wrapping them and placing in the freezer. 
• Thaw in the refrigerator, and microwave at HIGH checking occasionally, until thoroughly heated.
• If I have any leftovers I like keeping it in the fridge for a couple of days. Usually, it is all gone in a day or two.

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When it comes to easy meals Ground Beef Stuffed Spaghetti Squash could not be easier. It does take a bit more time to complete it, but nothing hard at all. I promise! 

My family actually really enjoyed eating spaghetti squash. It is low carb, and keto-friendly, which we prefer.

Well, my family did make a little fun of me because it seems that I can’t stop talking about the Ketogenic diet.

Simple, delicious and low-carb meal

However, when they went on it I was laughing at them because they could not stop taking either. Keto is magical and pretty much the only diet that worked for me.

Jokes on the side, I loved preparing this one so much. Well, I could never think that the spaghetti squash tasted this good.

I mean, it is a squash and I was never a huge fan of it until I tried this one. To be honest, I only loved the oven-roasted squash drizzled with some maple syrup. Maybe, sprinkled with cinnamon and sugar.

I am talking about regular squash like butternut, but this one is savory and absolutely delightful.

My amazing friend, Andrea, of @nashvillemade on Instagram, told me to slice it this way and I never looked back again. It is just fantastic!

I know that many people slicing it in half and you can do that but the roasting time takes far more time and this way looks more like portion size and cooks faster. 

Want more tasty dinner ideas? Click here and check it out.

If you guys like this idea and Ground Beef Stuffed Spaghetti Squash, please Tag me on Instagram. @sandraseasycooking and of course, use hashtag #sandraseasycooking.

I would love to see and re-share your creations. Thank you so much in advance!

Ground Beef Stuffed Spaghetti Squash

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Simple low carb meal idea.

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Ingredients

• 1 Medium Size Spaghetti Squash
• Generous Pinch of Salt and Ground Black Pepper
• A drizzle of Olive Oil

STUFFING

• 1/2 tablespoon Organic Ghee
• 1 pack Tennessee Pride Country Sausage No casting
• 1 Pound Ground Beef
• 2 Oz Cheddar Cheese (Per Squash Circle)
• 1 oz Swiss Cheese, or any other on hand (Per Squash Circle)
• 1 teaspoon Onion Powder
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon Ground Black Pepper or to taste

Vegetable options:

• 1 Red Pepper sauteed
• 2 cup Broccoli Florets blanched or sauteed
• Salt and Pepper to taste*

Instructions

1. Preheat oven to 400F.
2. Heat the whole Spaghetti Squash in the microwave, if available, for 30 seconds to 1 minute. This way it is easier to slice it, however, it is not neccecery. You can just use a really sharp knife. Once sliced into about 2 inch thick slices, scoop out the seeds.
3. Season spaghetti squash with salt and pepper, then drizzle a bit of olive oil.
4. Place the squash in the single layer, and roast for about 25-30 minutes. The squash is done when you can easily insert a fork into the flesh and shred the flesh into spaghetti-like strands.
5. While waiting for the Spaghetti Squash to be baked or roasted, saute the meat; sausage and ground beef.
6. Heat the skillet to medium-high heat and add ghee to melt.
7. Saute Sausage and Ground beef, and add seasoning; salt, pepper, and onion powder. Cook until the meat is completely cooked through, for about 10 minutes.
8. Pull the spaghetti squash out of the oven and shred the flesh into spaghetti-like strands.
9. Add meat stuffing on top of the spaghetti-like strands, add cheese, shredded or slice it yourself, and place it back to the oven for an additional 10 minutes or until the cheese is completely melted.
10. Meanwhile, saute or blanch vegetable/s of your choice. I used broccoli and red peppers to add a bit of natural sweetness, but you may use any on hand.
11. Serve vegetables over the stuffed spaghetti squash and enjoy!

Notes

You can use any meat that you prefer or have. I used sausage and ground beef and it was delicious, but you may switch and use chicken and bacon, or just chicken. Even ground turkey would work.

In the case of vegetables, you can use whatever vegetables you wish. I loved this combo, especially red peppers for some natural sweetness to balance it out.

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TAP HERE FOR MORE TASTY ASIAN INFLUENCED DINNERS

Just like so many amazingly delicious Asian-influenced meals that I’ve shared over the years, this one is as easy as it sounds and so delicious. After I cook it, my wok goes in the middle of the table and it would be completely clean in less than 20 minutes. My family is obsessed with meals like this. They are super simple and extremely delicious.

You can most definitely use chicken or pork instead of beef. It really comes down to what you have in your fridge or prefers. Also, If you do not eat a meal I am suggesting adding organic tofu.

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If you by any chance make it or try it please let me know. You can tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

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CHICKEN BURGES WITH SPICY PEANUT BUTTER SLAW

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ASIAN BEEF SKEWERS RECIPE

ASIAN STYLE CHICKEN AND PINEAPPLE LETTUCE WRAPS

Easy Beef and Broccoli

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 40 minutes

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Ingredients

• 1 lb Beef thinly sliced
• 3 tbsp. Soy Sauce lite
• 1 tbsp. Oil
• 1 tbsp. Fresh Ginger
• 1/2 tbsp. Garlic
• 2 cups Water
• 1 tsp. Salt
• 390 g/13 oz Broccoli
• 1 tbsp. Oil
• 1/2 tbsp. Garlic

Sauce:

• 1 tbsp. Soy Sauce Lite
• 1 tbsp. Oyster Sauce
• 1/2 tbsp. Sesame Seed Oil
• 1/2 tbsp. Chinese Cooking Wine / or Mirin - Japanese rice wine
• 1 tbsp. Cornstarch or all-purpose flour

Garnish:

• 2 Green Onions
• Toasted Sesame Seeds

Instructions

1. Slice beef into thin, bite-size pieces. Asian stores carry already thinly sliced cuts, but if you are unable to find it, slightly freeze your beef and against the grain, and with the sharp knife slice beef.
2. Marinate: 3 tbsp. Soy Sauce lite, 1 tbsp. Oil, 1 tbsp. Fresh Ginger, and 1/2 tbsp. Garlic. Mix it together to coat. Marinate beef for about 15 minutes (you can go up to 30, but make sure to place it in the fridge if you going to marinate longer).
3. Cut the bottom of the broccoli, and diagonal slice them. You can use florets or use the whole, just cut about an inch off the bottom.
4. Boil 2 cups of water, season with salt, and drop broccoli in. Blanch broccoli for about 1 minute. We want crispy broccoli, so as soon as that minute pass, drain and either submerge under cold iced water or wash under cold water.
5. Heat skillet over medium-high heat, add oil and garlic. Saute garlic for 20-30 seconds, then add marinated beef.
6. Cook meat for about 5 minutes or until it is completely done.
7. Meanwhile, mix together sauce: 1 tbsp. Soy Sauce Lite, 1/2 tbsp. Sesame Seed Oil, 1/2 tbsp. Chinese Cooking Wine / or Mirin - Japanese rice wine, 1 tbsp. Cornstarch or all-purpose flour.
8. Pour the sauce over cooked beef. Cook for about 2 min or less, until it thickens
9. Add broccoli and toss everything together.
10. Garnish with chopped green onions and toasted sesame seeds. You can also drizzle some sesame oil as well.

Notes

SERVE IT OVER RICE OR NOODLES