Smothered Cowboy Potatoes
Ingredients
- 2 (24-oz) bags fingerling potatoes, halved lengthwise
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1½ lb lean ground turkey
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 1 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 1 cup shredded reduced-fat Mexican-blend cheese
- ½ cup reduced-fat sour cream
- ½ cup fresh salsa
Instructions
- Preheat oven to 450°F. Toss together potatoes and oil on a large rimmed baking sheet; spread in a single layer, cut sides down.
- Bake 20 to 25 minutes or until browned. Sprinkle with salt and pepper; toss.
- Meanwhile, cook turkey and onions in a skillet over medium heat until turkey is cooked and crumbly; drain. Stir in sauce; cook 2 to 3 minutes or until thoroughly heated.
- Increase oven temperature to broil. Spoon turkey mixture over potatoes; sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted.
- Top with sour cream and salsa.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
453
|
453
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 25 | 25 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 755 | 755 |
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