Cheesy Chicken Taco Baked Potato
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||0 %|
|Saturated Fat 4g||0 %|
|Cholesterol 165g||0 %|
|Sodium 355mg||0 %|
|Total Carbs 10g||0 %|
|Dietary Fiber 1g||0 %|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|1||pkg. PERDUE® Fresh Ground Turkey, 85% Lean (1 lb.) or PERDUE® Fresh Ground Chicken (1 lb.)|
|Non-stick cooking spray|
|1/4||cup frozen chopped onions|
|2/3||cup Italian style bread crumbs|
|1/2||teaspoon minced garlic|
|1/2||cup Cheddar cheese, grated, fancy style|
Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray.
TIP: For even more flavor, stir a few large spoonfuls of barbeque, steak or soy sauce into the mix.
|2||In large bowl, mix together all remaining ingredients. Fill muffin cups with a scant 1/2 cup of meatloaf mixture.|
|3||Bake 25 to 30 minutes. Meatloaf is done when a meat thermometer inserted in the center reaches 170° F.|