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Ingredients: 1 tablespoon olive 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. |