Photo of Turkey taco cups by WW

Turkey taco cups

Total Time
50 min
25 min
15 min
This vegetable-packed filling is full of healthy black beans and lean ground turkey. Spoon it into homemade taco cups using your muffin tins for a marvelous main meal or fun appetizer. Cooking main meals in muffin tins make for easy portion control, and it looks adorable, too. Serve these with a Tex-Mex-inspired salad of mixed greens, shredded red cabbage, sliced radishes, chopped scallions, and corn kernels. A Greek yogurt-ranch dressing would be the perfect finishing touch.


Cooking spray

6 spray(s)

Flour tortilla

8 tortilla(s), medium

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Uncooked onion

1 small, chopped

Red bell pepper

1 small, finely chopped

Reduced sodium taco seasoning

2 Tbsp

Table salt

½ tsp

Canned chipotle peppers in adobo sauce

1 tsp, chopped

Canned diced tomatoes

15 oz

Canned black beans

15 oz, rinsed and drained

Frozen corn

¾ cup(s), thawed

Shredded reduced fat Mexican-style cheese

½ cup(s)


2 Tbsp, chopped


  1. Preheat oven to 400°F. Lightly coat one side of tortillas with cooking spray; gently pleat and place 1 tortilla, sprayed side down, in each of 8 large muffin cups. Bake until crisp, 12–15 minutes; remove and let cool.
  2. 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.
  3. Add taco seasoning, salt, and chipotle; stir to combine. Add tomatoes, beans, and corn; heat through. Spoon about 3/4 cup filling into each tortilla cup; sprinkle with cheese and cilantro and serve.
  4. Serving size: 1 taco cup