Chili Cheese Tacos

Chili Cheese Tacos

Ingredients:

• 1 lb uncooked 99% fat free ground turkey breast


• 1 small onion, chopped


• 2 garlic cloves, minced


• 1 cup drained and rinsed canned kidney beans


• 15 oz can petite diced tomatoes


• ½ cup canned tomato sauce


• 2 tablespoons chili powder


• 1 teaspoon ground cumin


• ½ teaspoon salt


• ¼ teaspoon ground cayenne pepper


• 18 (6 inch) tortillas (I use Mission Extra Thin Yellow Corn Tortillas)


• 4.5 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)

Directions:

1. Mist a large saute pan with cooking spray and bring to medium heat. Add the ground turkey and use a wooden spoon to break it up into small pieces as it cooks. When the turkey is breaking up and almost browned, add the onions and garlic and stir together. Continue to cook another few minutes until the turkey is browned and onions are softened.


2. Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and cayenne to the turkey mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for 10-15 minutes to thicken and allow the flavors to combine.


3. *Warm your tortillas in small batches between two damp paper towels for 20-30 seconds in the microwave to make them softer and more pliable. Lay out the tortillas and fill each with a ¼ cup of chili. Sprinkle ¼ ounce of shredded cheese over the chili on each taco and serve.

MyWW SmartPoints per (1 taco) serving:(SP calculated using the recipe builder on weightwatchers.com)

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