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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
6 whole(s) russet potatoes sliced |
1 pound(s) ground turkey browned |
2 tablespoon(s) taco seasoning |
1 cup(s) cheddar cheese shredded |
1 can(s) kidney or black beans drained and rinsed |
1/2 cup(s) sliced green onion |
1 can(s) corn drained |
1 cup(s) shredded lettuce |
1/4 cup(s) sour cream for garnish |
1 can(s) sliced black olives for garnish |
Directions:
1. Preheat oven to 425. Slice potatoes, toss in olive oil, season with salt and pepper, and taco seasoning. Spread onto baking sheet and roast in oven 20 minutes.
2. While potatoes are cooking, brown ground turkey. Drain, then add taco seasoing and 1/4 cup water. Stir in beans, heat through. When potatoes are done cooking, spread over top of potatoes, top with 1/2 of cheese and corn. Put back into oven until cheese is melted and dish is hot.
3. Remove from oven. Serve onto plates, topping with onions, olives, lettuce and cheese. Garnish with sour cream.
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