Baked Supreme Turkey Tacos

These Baked Supreme Turkey Tacos are packed with fat-free refried beans, seasoned turkey taco meat and melted cheese. They're topped off with a zesty Greek yogurt sauce and a quick and easy pico.

Course Main Course

Cuisine Mexican

Keyword baked tacos, turkey tacos

Prep Time 20

Cook Time 30

Total Time 50

Servings tacos

Calories 163kcal

Author Nicole

Cost $12

Equipment

Baking dish

Ingredients

2 tsp olive oil
1 cup chopped onion, divided
2 large garlic cloves, minced
1 lb lean ground turkey
1 tbsp chili powder, divided
1 3/4 tsp ground cumin, divided
1 1/2 tsp salt, divided
3/4 tsp oregano
2 tsp garlic powder, divided
1 tsp onion powder, divided
1/4 cup water
14.5 oz can fat-free refried beans
2 oz chopped green chiles (from the can)
1 tsp sriracha
1 1/2 cups reduced-fat shredded cheddar cheese
7 oz plain Greek yogurt
3 tsp lime juice,divided
1 1/2 cups chopped roma tomatoes
1/4 cup chopped cilantro
1 tbsp finely diced jalapeno
12 hard taco shells

Instructions

Preheat oven to 350 degrees.
Heat a large non-stick skillet to a medium heat. Add olive oil. Once oil is hot, add onion. Saute until slightly softened, about 2-3 minutes. Add ground turkey. Use a wooden spoon to break up the meat. Cook until brown, about 5-6 minutes. Add minced garlic, 2 teaspoons chili powder, 1 teaspoon cumin, 3/4 teaspoon salt, 3/4 teaspoon oregano, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder, cook another 2-3 minutes until garlic is softened. Add water and, cook another minute until some is absorbed but meat mixture is moist. Set aside.
While the meat cooks, add beans, green chiles, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cumin, 1/4 teaspoon salt and sriracha to a small bowl. Mix until combined, set aside.
Spread the beans on the bottom of each taco shell. Top with taco meat, followed by a sprinkling of cheese. Place the tacos in a large baking dish. Place in the oven and bake until the cheese has melted and the beans are hot, about 10 minutes.
While the tacos bake, add Greek yogurt, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon lime juice and 1/4 teaspoon cumin to a small bowl. Mix until combined. Optional: transfer to a small plastic baggie and cut the tip off so you can easily drizzle the sauce into the tacos.
In a small bowl, combine tomatoes, cilantro, jalapeno, remaining 1/4 cup chopped onion and remaining 2 teaspoons of lime juice. Season with salt and pepper.
When the tacos come out of the oven, drizzle with sour cream sauce and top with pico. Serve right away.

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