• 1 pound medium potatoes, cubed
• 1/2 cup water
• 1 pound  ground beef
• 1 medium onion
• 1 can (15-1/2 ounces) chili starter
• 1 cup frozen peas
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt

Instructions

1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender.

2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired.