Weight Watchers 5pts Creamy Baked Tacos Recipes

Steps:

• Set oven to 325 degrees.
• Spray a 9-inch baking dish with cooking spray.
• In a large non-stick skillet sprayed with cooking spray, cook meat with onion, garlic and bell pepper with until browned; drain fat well, then return to skillet.
• Add in the taco seasoning mix and water; bring to a boil and simmer over medium-low heat stirring for 10 minutes.
• Evenly divide the meat mixture between the 6 tortillas.
• Roll up tortillas and place seam-side down into the prepared baking dish.
• Evenly sprinkle the shredded cheese over the top.
• In a bowl mix together the mushroom soup with milk; drizzle evenly over the top of tortillas.
• Bake uncovered for 20-25 minutes (do not over bake or tortillas will become soggy, bake only until heated through and cheese has melted).
• For each serving place 1 tortilla on a plate, sprinkle with 1/3 cup shredded lettuce and chopped tomatoes.
• Garnish with 1 tablespoon fat-free sour cream.

Steps:

• Brown meat, drain.
• Add soup, milk, tomatoes, Ro-Tel and beans.
• Cook on low heat until hot.
• Add Velveeta and simmer until Velveeta is all melted.
• Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
• *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.