Everyone in my house loves these Healthier Baked Tacos. I’ve been using Jennie-O turkey burgers crumbled up in place of ground beef for our taco meat and the guys have been gobbling it up! My Publix grocery store has the Jennie-O Turkey Burgers on sale Buy One, Get One several times a year. I can almost always find coupons to go with it, usually from Coupons.com a week or so before the sale starts.
Remember, you can stack coupons on BOGO – use 2 manufacturer and 2 store coupons on every deal. I usually pick up 6 boxes at a time and use the frozen patties in place of most recipes calling for browned ground beef. Even if you can’t find coupons for the Jennie-O deal, it’s still worth it these days to get 3 lbs. of meat for under $4. 🙂
Healthier Baked Tacos
Baking these tacos in the oven loaded with meat and cheese totally changes and enhances the flavor in a wonderful way. Unless I’m in a raging hurry, I’ll never go back to serving the old crunchy tacos that fall apart with the first bite.
Top them anyway you like. We keep it quick and simple with just the basics. I usually warm up a package of burrito shells so the guys can stuff them with some of the taco fixin’s. They like having some of both. This time I had those new Stand N’ Stuff soft shells. They taste great, but they’re not so easy to eat. Be prepared to take a big bite! 😃
Created by Melissa Woolard | Culinary Craftiness
Ingredients
- 1 box Jennie-O Turkey Burgers, thawed
- 2 packages taco seasoning mix
- 1 package crunchy corn taco shells
- 2-4 cups of reduced-fat shredded Mexican cheese blend
- 2-3 large tomatoes, chopped & divided
- 2 ripe avocados, peeled, seeded, & smashed, mix with half of the chopped tomatoes (please don't ruin it with lime juice!)
- 1/2 head lettuce, shredded
- Sour cream
- 1 large chopped onion
- Taco sauce
- Jalapenos, seeded & diced
Instructions
- Preheat oven to 350°F. In a large skillet, crumble and brown the turkey burgers until cooked through. Do not drain. Stir in the two packets of seasoning mix. Simmer, stirring occasionally, for 5-7 minutes, until most of the liquid has evaporated.
- Stand the taco shells up in a baking dish, propping against each other as best as you can. Fill the bottom of each shell with 2 heaping tablespoons of meat mixture. Sprinkle the top of each with about one heaping tablespoon of shredded cheese--more or less to suit your tastes.
- Bake in oven for 7-8 minutes, or until cheese is completely melted. Pile on any of the optional toppings.
Happy eating!
