Crispy Roasted Potato Halves with Lean Beef Chili and Sharp Cheddar

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Potato Halves with Lean Beef Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potato Halves with Lean Beef Chili and Sharp Cheddar

Enjoy a hearty plate of crispy roasted potato halves topped with a savory lean beef chili, enriched with kidney beans and a pop of sharp cheddar. Each bite delivers a delightful contrast of textures, from the tender, roasted potato to the rich, meaty chili, making it a satisfying meal for any time of day.

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NUTRITION

411kcal
Protein
32.8g
Fat
16.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 medium potato half

4 oz lean ground beef (95% lean)

1/4 cup kidney beans

1/4 cup tomato sauce (no sugar added)

1/2 oz sharp cheddar cheese

1 tsp olive oil

1 tsp chili powder

1 tsp ground cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice a medium potato in half and lightly brush the cut side with olive oil. Season with salt and pepper.

  • 2

    Place the potato halves cut side down on a baking sheet and roast for about 25-30 minutes until crispy on the edges and tender inside.

  • 3

    In a skillet, heat a drizzle of olive oil over medium heat. Add the lean ground beef and cook until browned, breaking it up as it cooks.

  • 4

    Stir in the chili powder and ground cumin, ensuring the beef is well seasoned.

  • 5

    Add the kidney beans and tomato sauce to the skillet, letting the mixture simmer for 5 minutes to meld the flavors. Season with salt and pepper as desired.

  • 6

    Plate the roasted potato half and spoon the lean beef chili mixture over it.

  • 7

    Top with a sprinkle of sharp cheddar cheese and serve immediately.

Crispy Roasted Potato Halves with Lean Beef Chili and Sharp Cheddar

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Potato Halves with Lean Beef Chili and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potato Halves with Lean Beef Chili and Sharp Cheddar

Enjoy a hearty plate of crispy roasted potato halves topped with a savory lean beef chili, enriched with kidney beans and a pop of sharp cheddar. Each bite delivers a delightful contrast of textures, from the tender, roasted potato to the rich, meaty chili, making it a satisfying meal for any time of day.

NUTRITION

411kcal
Protein
32.8g
Fat
16.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 medium potato half

4 oz lean ground beef (95% lean)

1/4 cup kidney beans

1/4 cup tomato sauce (no sugar added)

1/2 oz sharp cheddar cheese

1 tsp olive oil

1 tsp chili powder

1 tsp ground cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice a medium potato in half and lightly brush the cut side with olive oil. Season with salt and pepper.

  • 2

    Place the potato halves cut side down on a baking sheet and roast for about 25-30 minutes until crispy on the edges and tender inside.

  • 3

    In a skillet, heat a drizzle of olive oil over medium heat. Add the lean ground beef and cook until browned, breaking it up as it cooks.

  • 4

    Stir in the chili powder and ground cumin, ensuring the beef is well seasoned.

  • 5

    Add the kidney beans and tomato sauce to the skillet, letting the mixture simmer for 5 minutes to meld the flavors. Season with salt and pepper as desired.

  • 6

    Plate the roasted potato half and spoon the lean beef chili mixture over it.

  • 7

    Top with a sprinkle of sharp cheddar cheese and serve immediately.