Chili Topped Spuds are packed with flavor including taco seasoning and ranch style dressing along with Cheddar cheese.
1 tablespoon vegetable oil
1 pound ground turkey breast
1 medium chopped onion
1 can pinto beans with liquid
2 cups frozen corn (thawed)
1 14-1/2 ounce can diced tomatoes with liquid
1 1.25-ounce package reduced sodium taco seasoning mix
1 1-ounce package ranch-style dressing mix
2 cups water
6 baking potatoes
Reduced fat shredded Cheddar cheese, reduced fat sour cream and chopped green onions for garnish
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 4 servings.
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