South of the Border Potato Pockets

South of the Border Potato Pockets

4 sheets heavy duty aluminum foil – (12 inches square)
1 1/3 pounds potatoes – (4 medium) cut into 1/2-inch cubes
1 pound lean ground beef
7 ounces vacuum-packed whole kernel corn
1 1/4 ounces taco seasoning (1 packet)
1 cup shredded reduced-fat Cheddar cheese – (4 ounces)
1/2 cup prepared salsa

Heat oven to 450 degrees. In bowl, mix all ingredients except cheese and salsa; divide equally among foil sheets (about 1 ½ cups each), placing mixture on right sides of foil squares. To seal each pouch, fold left side of foil over mixture. Fold in right edge ½ inch; fold again. Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch. Place on baking sheet and bake in center of oven 35 minutes. To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released. Top contents of each pouch with ¼ cup cheese and 2 tablespoons salsa.