8 ounces ground 90% lean turkey or beef 1/2 cup water 1 pkg Taco seasoning mix 1/2 cup finely diced onions 3 tablespoons diced canned tomatoes 6 ( 6 inch) flour tortillas 3 ounces Kraft shredded reduced fat cheddar cheese (3/4 cups) 1 ( 10 3/4 ounce can ) healthy request cream of mushroom soup 1/3 cup skim milk 2 cups shredded lettuce 1 cup chopped tomatoes 6 tablespoons land o lake fat free sour cream
Preheat oven to 325 degrees. In a large skillet sprayed with olive-flavored cooking spray, brown meat, onions and tomatoes. Stir in water and taco seasoning mix. Bring mixture to a boil. Lower heat and simmer uncovered 10 minutes. Let cool. Evenly spoon about 1/4 cup of meat mixture onto each tortilla. Roll tortillas and place in a 9 x 13 baking dish sprayed with olive flavored cooking spray. Evenly sprinkle with cheddar cheese over top of tortillas. In a small bowl combine mushroom soup and milk. Pour mixture evenly over top of tortillas. Bake 30 to 35 minutes. For each serving, place 1 tortilla on plate; sprinkle 1/3 cup lettuce and 2 full tablespoons tomato over tortilla. Top each with 1 tablespoon sour cream.
I got the recipe from the January 95 newsletter on page 5. This can be frozen. I did add two things to the filling and they were as follows: I added 3 tablespoons of diced tomatoes that were drained and squeezed of all moisture through coffee filters and then I chopped them up. I added a 1/2 cup of finely diced onions. I am not a big fan of taco seasoning so I added only 2 tablespoons and just 1/4 cup of water. It turned out just wonderful.
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