Turkey taco cups
4
Points®
Total time: 50 min • Prep: 25 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Cooking spray
6 spray(s)
Flour tortilla
8 tortilla(s), medium
Uncooked 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 blend
½ cup(s)
Cilantro
2 Tbsp, chopped
Instructions
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
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