Chili Topped Spuds Recipe
Healthy Potato Recipe
Ingredients:
1 tablespoon vegetable oil
One pound ground turkey breast
One medium chopped onion
One can of pinto beans with liquid
2 cups frozen corn (thawed)
One can of (14-1/2 ounce) diced tomatoes with liquid
One can of (10 ounces) diced tomatoes with green chilies and liquid
One package (1.25 ounces) reduced sodium taco seasoning mix
One package (1 ounce) ranch-style dressing mix
2 cups water
Six baking potatoes (6 to 8 ounces)
Reduced fat shredded cheddar cheese, reduced fat sour cream and chopped green onions for garnish
Directions:
Heat oil in Dutch oven coated with vegetable oil spray.
Cook turkey and onion six minutes or until turkey is no longer pink and onion is soft; drain. Add pinto beans, corn, all the tomatoes, taco mix, ranch-style mix and water. Reduce heat to low and simmer 20 minutes, stirring occasionally.
Meanwhile, scrub potatoes, prick with fork and microwave on high for 20 to 24 minutes. Wrap potatoes in several paper towels to absorb the moisture to prevent soggy potatoes. Let stand five minutes. Split potatoes and top with chili.
Garnish with cheese, sour cream and green onions. Recipe makes four servings Chili Topped Spuds.
