Southwest Chili Pouch Potatoes
Source of Recipe
the web
List of Ingredients
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
1 pound lean ground turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes
1 medium onion, chopped
1/4 cup chili powder
1 1/2 teaspoons salt
1/2 cup diced tomato
1/4 cup nonfat sour cream
4 sheets (12 inches square) heavy duty aluminum foil
Recipe
Heat oven to 450 degrees. In bowl, mix all ingredients except diced tomatoes and sour cream; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves of foil squares. To seal each pouch, fold left side of foil over mixture. Fold in right edge 1/2 inch; fold again. Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch. Place on baking sheet and bake in center of oven 35 minutes. To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released. Top contents of each pouch with 2 tablespoons tomatoes and 1 tablespoon sour cream.
Serves 4.
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