Loaded Beef Chili Baked Potato Bar

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• beef stock concentrate
  2 unit
• black pepper
• blue corn tortilla chips
  3 oz
• broccoli
  4 unit
• butter
  1/2 c
• cheddar cheese
  1 c
• cooking oil
  2.667 tbsp
• ground beef
  20 oz
• russet potato
  3 lb
• salt
• scallions
  4 unit
• sour cream
  6 tbsp
• tomato
  2 unit
• tomato paste
  2 unit

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Using a fork, prick russet potato all over. Wrap each potato in damp paper towels and place on a microwave-safe plate. Microwave, flipping halfway through, until potatoes are slightly softened, 7-8 minutes (14-16 minutes for 4 servings).

   russet potato: 3 lb
2. 

   2

   Meanwhile, dice tomato into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions , separating whites from greens. Place tomato in a small bowl; lightly season with salt . Set aside until ready to serve. Crush blue corn tortilla chips in bag.

   tomato: 2 unit, broccoli: 4 unit, scallions: 4 unit, salt, blue corn tortilla chips: 3 oz
3. 

   3

   Carefully cut a lengthwise slit into each microwaved potato, stopping about three-quarters of the way through. TIP: Make sure potatoes are still in one piece so you can easily wrap with foil before roasting. Place each potato in the center of a piece of foil; drizzle with cooking oil and season with salt and black pepper . Wrap with foil and place on a baking sheet. Roast on top rack until fork-tender, 20-22 minutes (22-25 minutes for 4 servings). TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

   cooking oil: 2.667 tbsp, salt, black pepper
4. 

   4

   Meanwhile, on a second baking sheet, toss broccoli with a drizzle of oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 15-20 minutes.
5. 

   5

   While veggies roast, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add ground beef and scallion whites; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: Carefully drain any excess grease from pot.

   ground beef: 20 oz
6. 

   6

   Add Southwest Spice Blend , beef stock concentrate , and tomato paste to pot with beef. Cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in ½ cup water (1 cup for 4 servings). Reduce heat to medium. Cook, stirring occasionally, until most of the liquid has evaporated, 8-10 minutes. Season with salt and pepper to taste. Remove from heat; cover to keep warm.

   Southwest Spice Blend: 2 tbsp, beef stock concentrate: 2 unit, tomato paste: 2 unit
7. 

   7

   Carefully remove potatoes from foil. Halve lengthwise; fluff insides with a fork. Top each with butter and sprinkle with salt. Serve potatoes, chili, broccoli, cheddar cheese , tomato, crushed tortilla chips, sour cream , and scallion greens family style. (Don't forget to serve with any extra items you may have ordered to build out your meal!)

   butter: 1/2 c, cheddar cheese: 1 c, sour cream: 6 tbsp