At a Glance
- Potato Type: Russet
- Prep Method: null
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
|
3/4 |
Pound potatoes, cut into 1/2-inch dice |
|
3/4 |
pound ground turkey |
|
1 |
can (10 ounces) enchilada sauce |
|
1/3 |
cup prepared tomato salsa |
|
8 |
(7-inch) flour tortillas or 8 prepared crisp corn taco shells |
|
1/2 |
cup (2 ounces) shredded lowfat Cheddar cheese |
|
3/4 |
cup shredded iceberg lettuce |
|
1/3 |
cup diced tomato |
|
2 |
tablespoons chopped red onion |
Preparation
Place potatoes and 2 tablespoons water in microwave bowl; cover with plastic wrap, venting one corner. Microwave on HIGH 8 minutes. Meanwhile, sauté turkey in 8- to 10-inch nonstick skillet over medium heat until turkey loses its pink color. Drain potatoes and add to skillet with enchilada sauce and salsa. Place tortillas in plastic bag leaving end open. Microwave on HIGH 1 minute. Spoon mixture onto tortillas, dividing equally. Top with cheese, lettuce, tomato and onion. Fold over to cover filling.
Calories:
435 Fat:
13g
Cholesterol: 63
