Simply replace the tortilla chips with red potatoes and you can really enjoy this tasty and filling Mexican style dish. This recipe has all the flavor of a fiesta, minus the saturated fat.
10 medium red potatoes, washed, not peeled
1 can – 16 oz. Chili Beans non fat, low sodium
1 package SoySation® Shredded 3 Cheese Blend or SoySation® shredded cheddar style or Veggie Shreds Mozzarella & Cheddar
1 Cup diced onion
2 Cups cooked and seasoned chicken or turkey breast, or ground turkey breast
1/2 package of Taco or Chili dry mix – low sodium
1 Cup chopped tomatoes
1/2 Cup sliced scallions
1-2 Cup Heart -Easy™ Guacamole
1 Cup non-fat sour cream.
Preheat oven to 350◦.
Boil the water in the large pot. Add the whole washed potatoes to the boiling water. Cook for 20 minutes or until a knife comes out of the potato easily when tested.
Cook the chicken breast over medium heat until tender (15-20 minutes). When cooked, dice the chicken or shred it and return to skillet with 1/2 Cup water and the half package of Taco or Chili mix. Stir well for about a minute and then remove from heat.
Or, cook ground turkey in a skillet using a fork to separate and create a fine mixture of the ground meat. When turkey is cooked, add 1/2 Cup water and the half package of Taco or Chili mix. Stir well for about a minute and then remove from heat.
Use a non stick, fat free spray in a 13×9 glass or metal baking dish. Cut the potatoes into 1″ cubes and line the bottom of the baking dish with the cubed potatoes. Cover the potatoes evenly with the canned chili beans. Add a layer of the onion over the beans. Top that with the chicken or turkey mixture. On the very top layer add the SoySation® cheese. Cover the dish with aluminum foil.
Place in oven for 35 minutes. When dish is thoroughly heated and cheese is melted, top with the fresh tomatoes and scallions. You can serve on individual plates, or serve buffet style and let the guests help themselves. Have the sour cream and guacamole toppings ready for garnish.