Weight Watchers Baked Tacos Recipe with ground beef, garlic, bell pepper, onion, taco seasoning mix, and tortillas.
A delicious Mexican dinner with 8 WW Freestyle Points (blue plan) and 7 Smart Points.
We have more Weight Watchers Mexican Recipes here,
more Weight Watchers Beef Recipes here,
and more Weight Watchers Dinner Recipes here!
Tips and Tricks
Chopping Vegetables
For uniform cooking, chop the green bell pepper and onion into similar-sized pieces. This ensures they all cook evenly in the skillet.
Minced Garlic
To easily mince garlic, use the flat side of a chef’s knife to smash the clove before chopping. This helps remove the skin and makes it easier to chop finely.
Browning Ground Beef
Break up the ground beef into small pieces while browning it. This ensures even cooking and makes it easier to mix with the other ingredients.
Taco Seasoning
When adding the taco seasoning and water to the skillet, stir well to evenly distribute the seasoning. Let it simmer to enhance the flavors.
Assembling Tortillas
To prevent the tortillas from cracking when rolling, warm them slightly in the microwave for about 10-15 seconds. This makes them more pliable and easier to roll.
Mixing Soup and Milk
When combining the cream of mushroom soup with the milk, whisk until smooth to avoid any lumps. This creates a creamy sauce to drizzle over the tortillas.
Baking
Keep an eye on the baking time to avoid over-baking. The tortillas should be heated through, and the cheese melted, but not dry.
Serving
For a fresher taste, chop the tomato and shred the lettuce right before serving. This keeps the toppings crisp and vibrant.
Sour Cream
For a smoother texture, let the sour cream come to room temperature before serving. This makes it easier to spread on the tacos.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Baked Tacos
Ingredients
- 8 oz ground beef – lean
- 1 tbsp fresh garlic minced
- 1 green bell pepper seeded and chopped
- 1 medium onion finely chopped
- salt and black pepper to taste
- 2 tbsp taco seasoning mix
- 3 tbsp water
- 6 flour tortillas – 6 inch each
- ⅓ cup skim milk
- 1 can healthy cream of mushroom soup
- 1 large tomato chopped
- 2 cups lettuce shredded
- 6 tbsp sour cream – non-fat
Instructions
- Preheat oven to 325°. Coat a 9 inch baking dish with cooking spray. Set aside:
- Coat a large non-stick skillet with cooking spray. Add ground beef, bell pepper, garlic, and onion. Cook until browned. Drain and return to skillet.
- Add water and taco seasoning to skillet. Mix well. Bring to a boil. Reduce heat, and simmer for 10 minutes.
- Add beef mixture to each of the 6 tortillas. Roll up and put seam side down in the baking dish.
- In a mixing bowl, combine milk and mushroom soup. Mix well. Drizzle over the tortillas.
- Bake uncovered until heated through and cheese is melted, approx 25 to 30 minutes. Do not over bake.
- One serving = 1 taco topped with tomato, 1 tablespoon of sour cream, and ⅓ cup of lettuce.
Notes
Nutrition
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