Turkey taco cups
Shredded reduced-fat Mexican-style cheese
1 small, chopped
Sweet red pepper(s)
1 small, finely chopped
Reduced sodium taco seasoning
Canned chipotle peppers in adobo sauce
Canned diced tomatoes
Canned black beans
15 oz, rinsed and drained
Frozen corn kernels
¾ cup(s), thawed
2 tbsp(s), chopped
Uncooked 99% fat-free ground turkey breast
- Preheat oven to 400ºF. Cut each tortilla into 4 equal pieces; gently pleat and place one piece of the tortilla in each muffin hole. Bake until crisp, about 10 minutes; remove and let cool.
- Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add turkey, onion and pepper; cook, breaking up turkey, until turkey is cooked through and onions are soft and translucent, about 8 minutes.
- Add taco seasoning, salt and chipotle; stir to combine. Add tomatoes, beans and corn; heat through. Spoon about 1/3 cup of the filling into each tortilla taco cup; sprinkle with cheese and cilantro and serve.
- Serving size: 2 taco cups.