Turkey Taco Bake

This is the perfect dish for weeknight dinners when you want a warm, hearty portion. I stole the base recipe from a Campbell's cookbook, and vamped it up to taste better and become leaner. Using an 11 x 8-inch casserole dish, a fourth of the pan is 13 Weight Watchers PointsPlus. It's a good chunk of points, but it is filling... and you can always eat a smaller portion size!

Final Product: Turkey Taco Bake!

Ingredients
1 pound 97% fat free ground turkey

1 yellow onion, chopped

1 taco seasoning packet

3/4 cup water

1 can Condensed Tomato Soup

1 cup chunky salsa

1/2 cup fat free milk

1 can Rotel diced tomatoes and chilies

6 8-inch flour tortillas, cut into 1-inch pieces

1 cup shredded Cheddar cheese

Directions

1. Cook the turkey and the onion in a large skillet over medium-high heat until the turkey is browned. Stir frequently to break up the meat. 

Ground turkey, onion, and taco mix

2. Add the taco seasoning and the water. Mix the seasoning until it thoroughly coats the turkey.


3. Stir in the soup, salsa, and milk into the pan and mix. Then, fold the tortillas and cheese into the mixture. (this is the trickiest part- make sure that you are using a large enough pan. I halve the tortillas and fold them in two batches.)

Stir in soup, salsa, and milk

Fold in cheese and tortilla

4. Spoon the mixture into a shallow 11 x 8 inch (2 quart) baking dish. Cover.

5. Bake at 400 degrees Fahrenheit for 30 minutes or until hot. Sprinkle with remaining cheese immediately. 

Sprinkle on cheese while hot!

Enjoy!