Skinny Baked Burritos
Enjoy Mexican food without worrying about packing on the pounds. This recipe for Skinny Baked Burritos is all the flavor of delicious Mexican food without the guilt.
- 1 pound ground turkey
- 1 packet reduced sodium taco seasoning
- 8 ounces Monterey cheese, grated
- 1 can fat free cream of mushroom soup
- 1/2 cup fat free sour cream
- 4 (half a jar) ounces taco sauce, mild
- 8 low carb tortillas
Cooking time 25mins
Adapted from skinnymom.com
Preheat the oven to 375 degrees Fahrenehit and grease a 13x9-inch casserole dish with nonstick cooking spray and set aside.
Brown ground beef and add taco seasoning and cook according to package directions.
Mix together the can of soup, sour cream and taco sauce.
Spoon and smooth 1/3 of the soup mixture into a 9x13 baking dish.
Divide meat mixture evenly between the tortillas. Now, being the type of person I am, I lay all 8 tortillas out on my counter at once so that I can make sure there is the same amount of meat in each one. Weird, I know. You can do it that way, or save the counter space and just go with about 2-3 tablespoons per tortilla.
Place into pan seam side down (or they will unroll and things will get messy.. no fun).
Spread rest of soup mixture onto the shells and top with the rest of the cheese.
Bake for 10 to 15 minutes, or until the cheese is melted and they are heated through.