Ingredients
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8 ounces lean ground turkey or 8 ounces lean ground beef
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1 medium onion, finely chopped
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1 tablespoon minced fresh garlic (or to taste)
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black pepper
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salt
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3 tablespoons water
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6 (6 inch) flour tortillas
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1 cup shredded kraft reduced-fat cheddar cheese
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1 (10 ounce) can Healthy Request cream of mushroom soup, undiluted
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1/3 cup skim milk
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2 cups shredded lettuce
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1 large firm tomatoes, chopped
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1 green bell pepper, seeded and chopped
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2 tablespoons taco seasoning mix
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6 tablespoons nonfat sour cream
Instructions
- Set oven to 325 degrees.
- Spray a 9-inch baking dish with cooking spray.
- In a large non-stick skillet sprayed with cooking spray, cook meat with onion, garlic and bell pepper with until browned; drain fat well, then return to skillet.
- Add in the taco seasoning mix and water; bring to a boil and simmer over medium-low heat stirring for 10 minutes.
- Evenly divide the meat mixture between the 6 tortillas.
- Roll up tortillas and place seam-side down into the prepared baking dish.
- Evenly sprinkle the shredded cheese over the top.
- In a bowl mix together the mushroom soup with milk; drizzle evenly over the top of tortillas.
- Bake uncovered for 20-25 minutes (do not over bake or tortillas will become soggy, bake only until heated through and cheese has melted).
- For each serving place 1 tortilla on a plate, sprinkle with 1/3 cup shredded lettuce and chopped tomatoes.
- Garnish with 1 tablespoon fat-free sour cream.