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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe years ago from my Weight Watchers leader and have been making it ever since. Both my hubby and I really enjoy it...even though he typically is not a fan of anything with low-fat in the title! Ingredients:
12 taco shells |
1 lb ground turkey or 1 lb lean ground beef |
1 (1 1/4 ounce) package taco seasoning |
1 (16 ounce) can red kidney beans, drained |
1 (10 1/2 ounce) can reduced-fat cream of mushroom soup |
1 cup salsa |
6 ounces shredded reduced-fat cheese |
Directions:
1. Brown meat until no longer pink and drain (I also rinse it to remove any additional fat) and follow instructions on taco seasoning packet.
2. Crumble six taco shells into the bottom of a 9x13 pan.
3. Spread meat mixture evenly over top of shells, spread kidney beans over the meat, spread soup over kidney beans, sprinkle cheese over soup, crumble remaining taco shells over cheese.
4. Bake at 350 degrees for 30 minutes.
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