Adapted from
Old El Paso, Sun Country Mexican Cookbook
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10 pcs
taco shells
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8 ozs
turkey light meat, skinless, cubed
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1/2 cup
onions, chopped
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1/2 cup
bell peppers, chopped
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8 ozs
fat-free refried beans
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1/4 cup
light sour cream
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1 tsp
chili powder
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1 tsp
salt
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1/8 tsp
garlic powder
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1 cup
cheddar cheese, shredded
Warm taco shells according to package directions. In a skillet over medium heat, cook turkey, onions, and bell peppers until turkey is no longer pink. Stir in refried beans, sour cream, chili powder, salt, and garlic powder. Cook over low heat, stirring constantly until heated through. Spoon mixture into warm shells. Sprinkle with cheese.