Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.

Martha Stewart Kids, Winter, Martha Stewart Kids, Winter 2004, Martha Stewart Kids, Winter 2004

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.

    Advertisement
  • Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.

  • Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

Cook's Notes

If you want to add meat, combine 1 pound cooked ground beef, 2/3 cup water, and a packet of taco seasoning (omitting packet of taco seasoning in the regular recipe) in a medium skillet; cook, stirring to break up meat, until liquid has thickened, 7 to 10 minutes; add to chili mixture.

Advertisement

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1