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!

Yield: 6 Servings

Beef Chili Baked Potatoes

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 I look at this Meatball Marinara Sandwich or a Sub, I would just say “Hello, Gorgeous”

It looks absolutely mouthwatering and it tastes as you would expect, outstanding! My family loves a good sandwich and this one is one their favorite. I cannot run from the fact that we are just sandwich family.

With that being said, I worked really hard to perfect many to be lip-smacking delicious.

Check my amazing Sandwich, Sliders and Wrap Ideas

Most importantly, if you do not eat pork, you may use higher fat in beef. I just use pork because it keeps meatballs taste great, but you can totally omit and use more ground beef.

If you make this one please make sure tag me on instagram @sandraseasycooking and use hashtag #sandraseasycooking

Believe it or not, this helps me discover it and other could check it out as well. I always reshare on my stories your food creations using my recipes. Furthermore, thank you so much for all your support.

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Meatball Marinara Sub

Serves 4 to 5, depending on the size of the meatballs.

Course Brunch, Main Course

Cuisine American, Italian

Keyword beef, sandwich, brunch, dinner, lunch

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 to 5 servings

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 pound Ground Beef 85/15 fat
• 1 pound Ground Pork
• 1/2 Medium Onion minced
• 3 cloves garlic finely minced
• 2 ounces grated Parmigiano-Reggiano grated
• 1/4 cup loosely packed fresh Parsley leaves minced
• 1 teaspoon dried oregano
• 3 teaspoons kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 large Egg Yolks
• 1/4 cup Plain Breadcrumbs
• 2 jars Marinara Sauce get good quality or make your own, recipe below.

Homemade Marinara Sauce:

• 2 cans 15 oz each of Skinless Tomatoes
• 1/2 tablespoon Italian herb blend
• 4 cloves of crushed and minced garlic
• 1 tablespoon Onion Powder
• Salt to taste
• 1 tablespoon EVOO

Instructions

1. Combine all the ingredients for meatballs and mix very well with your hands. If you do not like touching meat then use kitchen gloves. You can do this overnight and make them the next day.

2. Preheat the oven on 375 F (190C)

3. Make meatballs. Oil your hands, you can form them easily. I use about 2 tablespoons of the meat mixture and roll between my palms.

4. Place all the meatballs in the baking pan and bake for 20 minutes or until they are brown on all sides. You can also turn them few times to make sure they are getting that nice crunchy brown color on all sides.

5. You do not have to oil the baking pan, extra fat from the meatballs will come out even though they are very low in fat, some of it will still come out.
6. Once they are done, put them on the paper towel and cover either with the lid or extra paper towels.
7. Add meatballs in the pot with Marinara Sauce, turn the heat on simmer and allow all the flavors to marry for about 15 minutes.

How to make Marinara Sauce

1. Turn the heat to medium-high and combine all the ingredients, until heated through them turn the stove temperature down.
2. Add about 1/3 cup of water and allow it to simmer for about 15 minutes with a lid on.
3. Stir everything, then transfer to heat safe food processor or a blender.

4. Put it back in the pot and heat until bubbles, about 10 minutes or so. Turn off the heat, cover and wait until ready to be used. You do not have to add meatballs in the sauce, but they taste so much better if they simmer in the sauce for a bit.

Recipe Notes

Note If you do not eat pork omit, of course. You may use higher fat content in ground beef. Also, use more beef since you are omitting pork.

You may use any sub or sandwich bread that you prefer.

Products from Amazon.com

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!

Yield: 4 Servings

Ground Beef Stuffed Spaghetti Squash

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.

Recommended Products

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SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.