Ground Turkey Black Bean Baked Tacos Recipes
OVEN-BAKED TURKEY AND BLACK BEAN TACOS
Taco night has never been easier! These oven-baked turkey and black bean beauties come together fast and make clean-up a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add turkey and onion; cook 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until mixture is thickened. Remove from heat.
- Meanwhile, in medium bowl, mash beans with potato masher; stir in green chiles.
- To assemble, spread about 2 tablespoons bean mixture in bottom of each shell. Sprinkle each with 1 heaping tablespoon of the cheese and a heaping 1/4 cup turkey mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 560 mg, Sugar 1 g, TransFat 0 g
GROUND TURKEY & BLACK BEAN BAKED TACOS
These Ground Turkey and Black Bean Baked Tacos and just right for a healthy, quick and easy weeknight family meal. Seasoned turkey and black beans stuffed into crispy taco shells and topped with melted cheddar cheese - it's dinnertime perfection!
Provided by Kristin Maxwell
Categories Main
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Spray a large rectangular baking dish with nonstick cooking spray.
- In a large (12-inch) skillet, heat olive oil over medium heat.
- Add diced onion and cook until beginning to soften; 3 minutes. Stir in garlic and cook for 30 seconds, then crumble in ground turkey. Cook until no longer pink; about 6-8 minutes.
- Stir in taco seasoning and tomato paste and cook for about 1 minute. Stir in chicken broth and black beans. Simmer, stirring occasionally, until sauce is thickened; about 7-10 minutes. Season with salt and pepper if desired.
- Arrange taco shells in a large rectangular baking dish (you may need more than one baking dish, depending on the size). Using a slotted spoon, scoop about 2-3 tablespoons of the meat mixture into each taco shell. Top with 1-2 tablespoons of the shredded cheddar cheese.
- Bake in the preheated oven for 12 minutes, or until cheese is melted and taco shells are crispy and just beginning to brown.
- Top with your favorite toppings, like lettuce, tomatoes and sour cream. Serve immediately.
- Leftover can be store in the refrigerator in a tightly sealed container for up to 2 days.
Nutrition Facts : Carbohydrate 16 g, Protein 19 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 48 mg, Sodium 447 mg, Fiber 3 g, Sugar 1 g, Calories 242 kcal, UnsaturatedFat 4 g, ServingSize 1 serving
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