• 2 lbs ground turkey
• 1 small onion diced
• 1 small can diced green chilies
• 1 packet taco seasoning
• 1 (8 ounce) can low sodium tomato sauce
• 1 (16 ounce) can fat free refried beans
• 2 cups shredded reduced fat Colby-jack cheese
• 18-20 hard taco shells
*NOTE: I usually freeze half the meal mixture, so only 10 shells are needed per meal.
Preheat the oven to 400 degrees.
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid.
Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking), standing up.
Sprinkle cheese over the top of the taco meat in each shell.
Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.
Nutritional Mumbo Jumbo Per Taco:
WWP+: 5 points