Weight Watcher's 5-Points Creamy Baked Tacos
Created by KittenCal on December 28, 2011
- Servings: 6
- Prep Time: 25m
- Cook Time: 45m
- Recipe #3728
Ingredients
- 8 ounces lean ground turkey (or 8 ounces extra lean ground beef)
- 1 green bell peppers, seeded and chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, minced, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
- Salt (optional and to taste
- 3 tablespoons water
- 1/2 package taco seasoning mix
- 6 (6 inch) flour tortillas
- 1 cup shredded reduced-fat cheddar cheese
- 1 (10 ounce) can Healthy Request Cream of Mushroom Soup, undiluted
- 1/3 cup skim milk
- 2 cups shredded lettuce
- 1 large firm tomatoe, chopped
- 6 tablespoons nonfat sour cream
How to Make
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Step 1: Set oven to 325 degrees. Spray a 9-inch baking dish with cooking spray.
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Step 2: In a large non-stick skillet sprayed with cooking spray, cook meat with onion, garlic and bell pepper with until browned; drain fat well, then return to skillet. Add in the taco seasoning mix and water; bring to a boil and simmer over medium-low heat stirring for 10 minutes.
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Step 3: Evenly divide the meat mixture between the 6 tortillas. Roll up tortillas and place seam-side down into the prepared baking dish. Evenly sprinkle the shredded cheese over the top.
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Step 4: In a bowl mix together the mushroom soup with milk; drizzle evenly over the top of tortillas.
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Step 5: Bake uncovered for 20-25 minutes (do not over bake or tortillas will become soggy, bake only until heated through and cheese has melted). For each serving place 1 tortilla on a plate, sprinkle with 1/3 cup shredded lettuce and chopped tomatoes. Garnish with 1 tablespoon fat-free sour cream.
Nutritional Facts
- Serving Size: 1 (200.4 g)
- Calories 484.6
- Total Fat - 28.3 g
- Saturated Fat - 12.2 g
- Cholesterol - 82.8 mg
- Sodium - 422.2 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 3.4 g
- Sugars - 16.6 g
- Protein - 17.8 g
- Calcium - 265.4 mg
- Iron - 7.1 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.3 mg