Weight Watchers 5pts Creamy Baked Tacos Recipes

OVEN BAKED TACOS

Steps:

• Brown ground beef and drain.
• Add taco seasoning, refried beans and tomato sauce.
• Heat until blended.
• Preheat oven to 375 degrees.
• Spray a glass 9x13 pan with oil.
• Spoon taco filling into taco shells and stack them side by side in pan.
• When shells are filled, top each with shredded cheese.
• Bake for approximately 15 minutes, watching so they do not brown too much.
• Top with remaining ingredients, if desired.

BAKED TACOS

Steps:

• brown beef in pan with onion, peppers, and kidney beans.
• Add taco seasoning and follow instructions to make taco filling.
• in a seperate bowl mix soup, sour cream and salsa together.
• spread 1/2 cup of soup mixture in a 13X9 baking dish.
• to make tacos spread a small amount of the soup mixture on tortilla, fill with meat mixture and top with cheese, roll and place seam side down baking dish top with remaining soup mixture and cheese.
• cover with foil.
• bake in 375 degree oven for 15-20 minutes.
• serve with additional salsa, sour cream, tomatos and shredded lettuce.
• *note*these freeze well.

CREAMY TACOS

Steps:

• Brown meat, drain.
• Add soup, milk, tomatoes, Ro-Tel and beans.
• Cook on low heat until hot.
• Add Velveeta and simmer until Velveeta is all melted.
• Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
• *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.

WEIGHT WATCHER'S 5PTS CREAMY BAKED TACOS

Steps:

• 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.