Mini Taco Bowls
Source: Emily Bites Original
6 - 6” Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
½ lb Extra Lean Ground Turkey (I used Jennie-O) OR 95% Lean Ground Beef
½ packet of Taco Seasoning (I used Old El Paso)
1/3 c water
3 T Reduced Fat Shredded Mexican Cheese (I used Weight Watchers brand)
6 t Taco Sauce (I used Ortega)
6 Grape Tomatoes, quartered
1. Preheat the oven to 375.
2. Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes.
3. While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground turkey or beef and brown. Add 1/3 c water and taco seasoning, bring to a boil and then reduce heat to simmer 3-4 minutes.
4. Let the tortilla bowls cool for a few minutes after removing them from the oven. In each bowl, layer ¼ c meat, 1 T cheese, 1 t taco sauce, 4 quarters of grape tomato and some shredded lettuce (in any order you choose).
Yields 3 (2 taco) servings. Weight Watchers Points Plus: 5 per serving.
The points per 2 taco serving remain the same whether using the extra lean ground turkey or the 95% lean ground beef.