Weight Watcher's 5pts Creamy Baked Tacos

"This recipe makes 6 servings, 1 taco = 1 serving/5pts a serving."
 
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photo by teresas photo by teresas
photo by teresas
photo by Sooner Girl photo by Sooner Girl
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
45mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This was tasty indeed. I also used a poblano pepper instead of the green. I can see being creative with this dish. I'm not a big fan of can soup in my dishes, but this was ok, next time I think I will just use some hot enchilada sauce. The meat mixture was so good. I might add some pickled jalapenos to it. What about black olives. You just need to make sure that there are no extra points. Let your imagination go wild. I also added some chopped cilantro on top. Thanks for a great recipe.
     
  2. After some tweaking, this WW dish tasted anything but diet-like! We are serious TexMex food eaters so more zip was mandatory. First, I subbed chopped poblano for the bell pepper. Then I used 1/2 can of the soup and 5 ounces of green enchilada sauce + hot taco seasoning mix. To get the creaminess back, I used FF half-and-half instead of skim milk. After I had stuffed the tortillas, I _deglazed_ the pan with the soup mixture before pouring over the tacos. We loved this dish but I have planned more changes when I make it again; the filling is loose so adding the cheese with the meat before rolling would give a better texture. Not enough sauce for us - will increase the soup/enchilada sauce/milk amounts, adjusting WW points accordingly. Thanks for a great recipe for a WW meal that suits the non-dieter as well.
     
  3. I took the advice from another review and used a poblano pepper just to add a little heat. I also added fresh cilantro. Even though I used 90/10 ground beef, these are still packed with flavor. Even the kids enjoyed it. Thanks for sharing! We'll make again.
     
  4. Very, very good. Similar to another recipe I've had for several years. The soup is combined with sour cream in that one & a small amount of the sauce mixed with the meat filling. I think I will add some sour cream to this one next time. I love sour cream with my mexican dishes
     
  5. I'm on weight watchers and made this for a weekend lunch. My daughter and I both loved this dish. I think I will take the advice of others on here and add some heat to it next time. It definitely curbed my mexican craving.
     
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