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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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According to the Reynolds Foil site this recipe has less than 15 gms of carbs per serving. This can be made in the oven or on the grill. Ingredients:
1 sheet reynolds wrap release non-stick aluminum foil (18x24-inches) |
1 medium onion, sliced |
4 -5 medium red potatoes, cut in 1-inch cubes (about 1 1/2 pounds) |
0.5 (1 1/4 ounce) package taco seasoning |
1 tablespoon olive oil |
1/2 cup shredded mexican blend cheese or 1/2 cup taco blend cheese |
Directions:
1. PREHEAT oven to 450°F OR grill to medium-high.
2. CENTER onion slices on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
3. Combine potatoes, taco seasoning and olive oil; arrange potatoes in an even layer on top of onion.
4. BRING up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
5. BAKE 35 to 40 minutes on cookie sheet in oven OR GRILL 25 to 30 minutes in covered grill.
6. Sprinkle with cheese before serving.
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