2 cups packed Swiss chard, chopped without stem or more (this adds a lot of nutrition without much flavor)
1 (16 oz) can refried beans (this helps seal the bottom of the taco shells)
1 1/4 cups shredded Cheddar cheese (5 oz)
Guacamole or other toppings
Instructions
Heat oven to 400°F.
Place taco shells standing up and together in a 13×9 inch dish.
Remove the chard from the stems and chop.
Coat the bottom of a large skillet with oil. Cook turkey and onion over medium-high heat 5-7 minutes, stirring frequently, until cooked.
Stir in taco seasoning, tomatoes, and chard; cook over medium heat for about 5 minutes to allow the tomatoes to release their juices. Cook until the juices reduces a bit (you don’t want the mixture to be too wet).
Turn off the heat and taste to make sure it has enough salt.
To assemble, spread about 2 tablespoons refried beans on the bottom of each shell (use my finger to spread it well across the bottom of the shell). Top with a few tablespoons of cheese.
Then, top each shell with about 1/4 cup of turkey and about 2 tablespoons shredded cheese.
Bake 5 to 7 minutes or until cheese is melted and shells are toasted.
Remove from oven and top with guacamole and any additional toppings.
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