Ingredients
3 large russet potatoes, cut lengthwise into wedges
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (14 1/2 ounces) diced tomatoes
1 can (14 1/2 ounces) pinto beans, drained and rinsed
1 packet taco seasoning
4 ounces cheddar cheese, grated
Sour cream (optional)
Preparation
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.
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.
