Turkey Taco Bake

4.8 of 5 (5)

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 368.4

Total Fat: 12.5 g
Cholesterol: 109.0 mg
Sodium: 1,311.3 mg
Total Carbs: 25.4 g
Dietary Fiber: 10.2 g
Protein: 46.1 g

View full nutritional breakdown of Turkey Taco Bake calories by ingredient

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Submitted by: TREBLE02

Introduction

Layers of Healthy Yumminess!
Little high in fat and sodium...sorry abut that! :( Layers of Healthy Yumminess!
Little high in fat and sodium...sorry abut that! :(

Minutes to Prepare: 30

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 package (20.8 oz) ground turkey

1 package of taco seasoning

1/2 can refried beans

chopped onion

4 tortillas

1 cup salsa

1 cup fat free shredded cheddar cheese

Directions

preheat oven to 350
brown ground turkey, add taco seasoning
Spread each tortilla with refried beans
put one tortilla in square cake pan or pie pan
add 1/4 ground turkey
repeat with all 4 tortillas in layers
top dish with salsa and cheese
bake for approximately 15-30 mins

cut into 4 slices - makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TREBLE02.

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Member Ratings For This Recipe

ELIZABETHPG

Incredible!

1 of 1 people found this review helpful

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This was really good! I didn't use cheese and added a few tablespoons of salsa and corn in the layers instead of putting it on top. Use a nonstick spray for the bottom of the pan so the bottom tortilla doesn't stick. - 4/22/10

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BREAESSEX

Incredible!

1 of 1 people found this review helpful

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This was AWESOME! My husband even loved it! He said it was one of the best meals I've ever made. I will definitely be making this again! - 3/29/10

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TLDOLLY48

Incredible!

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OH MY GOODNESS!!!!!! We loved this, it was so filling, my husband even suggested i make it next week when our children come home for dinner. LOVE IT!!!!! Thank you - 7/28/10

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NISSANGIRL

Very Good

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awesome! - 5/5/10

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FARBIE1

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This sounds really good--can't wait to try. You probably could cut the fat some by using fat free re-fried beans. - 5/2/10

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