Oven Baked Tacos

Ingredients:

Ground beef

Taco Seasoning

1 can refried beans

Salsa (I used 1/2 a jar)

Taco shells

Shredded cheese

Cook ground beef with taco seasoning. Add beans and salsa to skillet with beef. Cook on medium low for a few minutes until well combined. Fill taco shells with mixture and place in casserole dish. Top with shredded cheese. Bake for 8-10 minutes until cheese is melted.

Crockpot Chicken Tacos

Ingredients:

Chicken ( I used 3 chicken breasts.)

1 jar salsa

1 can diced green chiles

1 tsp ground cumin

1 whole onion, chopped (I used frozen chopped onion, Easy!)

2 cloves garlic

tortillas or taco shells

shredded lettuce, diced tomatoes, cheese, sour cream or whatever toppings you like!

Directions:

Place chicken in crockpot. Top with salsa, green chiles, cumin, garlic, and onion. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon onto tortillas and top with toppings!

Naked Burritos

1 cup brown rice

Extra Lean Ground Turkey

Diced Onions

Taco Seasoning

Black Beans

Corn

Rotel

First, prepare rice. I used boil-in-a-bag rice! Brown ground turkey with diced onions and taco seasoning. When meat is done, add beans, corn, and tomatoes to skillet. Combine until heated. Combine meat mixture with rice. Top with sour cream and taco sauce if desired.

13 points plus for the amount I used.

Taco Cornbread Casserole

I discovered this recipe on Pinterest and it is fabulous!! It will definitely be a new staple in our house!

 Ingredients

1 pkg (8.5 oz) corn bread/muffin mix

1 egg

1/3 cup milk

3 cups cooked taco seasoned meat

1 can black beans

1 cup light sour cream

1 cup Mexican blend 2% cheese

1/2 cup chopped onion

1 can Rotel

1 cup shredded lettuce

1 can black olives

Directions

In a large bowl, combine corn bread mix, egg, and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Layer black olives on top of meat, then onion, then sour cream, and 3/4 cup cheese. Bake for additional 20-25 minutes or until cheese is melted. Sprinkle with Rotel, lettuce, and remaining cheese.

It's pretty, too!

yummmmm

1 serving= about 12 WW points +

Salsa Cilantro Chicken Tostadas

Not the most unique recipe, but a variation on tostadas!

 Ingredients 

Rotisserie Chicken, shredded

4 Thin Corn Tortillas

1/2 cup Black Beans

Frozen Chopped Onions

1/2 shredded cheese (Weight Watchers Mexican 4 blend)

2 tbsp Light Sour Cream

2 tbsp Otria Greek Yogurt Dip Salsa Cilantro

2 tbsp Rotel

Directions

Heat Chicken. Add frozen onions to black beans and heat according to the directions. Bake tortillas at 400 degrees directly on rack for 5 minutes. Top with beans, chicken, cheese, sour cream, salsa cilantro dip, and Rotel. 

Enjoy!

Here's what the Salsa Cilantro dip looks like. I found it in the deli at my grocery store.

These are 15 points for the 4 tortillas!

Chicken and White Bean Enchiladas w/ Creamy Salsa Verde Sauce

 Ingredients

Filling:

Cooking Spray

1/2 cup minced onion

1 can green chiles

1 can white beans (Cannelini)

8 oz cooked shredded chicken

1 tsp cumin

Sauce:

1 jar salsa verde

1/2 cup light sour cream

1/2 cup water

Low carb whole wheat tortillas

1 cup Weight Watchers shredded Mexican Style blend

2 tbsp light sour cream for garnish

Directions

Preheat oven to 375.

In medium saucepan on medium heat, spray with cooking spray and add onions. When onions are soft, add green chilies, beans, chicken and cumin. Simmer for 5-10 minutes.

In blender, add salsa, 1/2 cup sour cream, and 1/2 cup water. Blend. Pour a small amount of sauce in the bottom of a baking dish.

Scoop filling into tortillas, roll and put seam side down in baking dish. Pour remaining sauce on top of tortillas. Top with cheese. 

Cover with aluminum foil and bake for 20-25 minutes. For the last 5 minutes, remove foil and bake. Garnish with 2 tbsp sour cream if desired.

WW points for 2 tortillas with 2 tbsp sour cream=11 points!

Turkey and Black Bean Enchiladas

 Ingredients

1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes (I used Rotel instead of separate diced tomatoes and green chiles.)
2 cloves garlic
1/4 cup chopped onion
1/4 cup chopped cilantro
1-2 tsp cumin
salt
8 (6-inch) low carb whole wheat flour tortillas
1 cup WW Mexican Style cheese
Nonstick cooking spray

Enchilada Sauce (1/3 cup has 0 points)

 

Directions

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish.

For two enchiladas, 11 WW points. With 3 tbsp of light sour cream, 13 points total!

Turkey Enchilada Pie

 Ingredients:
1 spray cooking spray
3/4 pound uncooked ground turkey
1 medium onion, chopped
1 tsp chili powder
3 tbsp all purpose flour
1 cup fat free milk
1 can rotel
1/2 tsp cumin
10 tbsp low fat shredded cheese

Directions
Pre-heat oven to 350. In skillet, cook turkey, onion, and chili powder until cook through. Set aside. In same skillet, add flour. Gradually add milk and bring to a boil. Reduce heat to medium and simmer until thickened, about 2 minutes. Add turkey and cumin to flour mixture.

Wrap tortillas in damp paper towel and heat in microwave for 30 seconds. Place 1 tortilla in the bottom of a pie plate. Add 1/3 cup of turkey mixture on top of tortilla. Add 1/3 of the can of rotel and then 4 tbsp of cheese. Repeat again and top last tortilla with 2 tbsp of cheese. Cover pie plate with aluminum foil and bake for 15 minutes. Cut into 6 wedges.

1 serving is 5 WW points.