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.
Despite having a serious aversion to Taco Bell on an average day, once or twice a year I find myself hightailing it to the nearest location for a greasy, probably artery-clogging taco or burrito supreme. I’m not sure why the abrupt disappearance of negative feelings happens, but I do know in the five minutes I inhale the previously despised fast-food concoction, I’ve never felt happier.
Of course two hours later when my stomach is unsettled, and the guilt settles in, I vow to never eat there again.
It’s a vicious cycle.
I made these Supreme Turkey Tacos in an effort to create a satisfying diversion for the next time I’m feeling the need to hop in the car and find the nearest Taco Bell drive through, which happened to be yesterday, and I’m happy to report, it did the trick!
These guys are packed full of seasoned lean ground turkey instead of greasy ground beef, and that’s just one of the ways I’ve made these more figure-friendly. The turkey is browned up with plenty of diced onion and garlic, and then seasoned with chili powder, garlic powder, cumin, and oregano. To keep the meat moist, I added in a little bit of water along with the spices, which also creates a sauce-like consistency similar to the fast-food version.
Also, instead of drowning the tacos in full-fat sour cream, I made a creamy “sauce” of sorts with plain Greek yogurt, a little bit of chili powder, cumin and lime juice. For me, it’s actually what makes the tacos go from standard taco to something a little bit more special, and I kind of want to drizzle it on every tex-mex dish I eat from now until eternity.
I almost wanted to call these seven-layer dip tacos because the ingredient list is similar to the classic dip and mimics the way it’s layered, except instead of layering in a bowl, it’s layered from top to bottom in a crisp taco shell.
The base of the taco is smeared with spicy fat-free refried beans, followed by a layer of turkey taco meat. From there it’s covered with cheese, I used reduced-fat extra sharp cheddar, but pepper jack, Monterrey jack, or even a Mexican blend would also work great.
Each taco is lined up in a casserole dish, and then baked until the cheese is melted and the inside is piping hot.
Once they come out of the oven, they’re drizzled with the Greek yogurt sauce and covered in a super simple pico.
Simple, easy and so much better than anything you can get at your closest Taco Bell.
- 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
- Baking dish
- 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.