Chili Loaded Baked Potatoes

Chili Loaded Baked PotatoesThese Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

6 Large russet potatoes
8 oz (227 g) Fresh crimini mushrooms
1 Small onion, chopped
1/2 lb (225g) Lean ground beef
2 cloves Garlic, minced
1 package Tex-Mex seasoning
2 tbsp Adobo peppers in chipotle sauce, puréed
1 can (769 mL) Diced tomatoes
1/2 cup (125 mL) Black beans, rinsed and drained
1 cup (250 mL) Frozen whole-kernel corn, thawed
1 cup (250 mL) Shredded cheddar cheese
1/4 cup (60 mL) Fresh chopped cilantro

Preheat oven to 400°F/240°C. Pierce potatoes several times with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.

While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.

Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.

Makes 6 servings.