Inspired by my friend, Caroline’s recipe as well as Betty Crocker’s Easy Oven-Baked Tacos.
Ingredients
- 1 package Stand ‘N Stuff or Regular pre-baked taco shells
- 1 lb ground turkey
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 package taco seasoning mix (see recipe for Homemade Taco Seasoning)
- 1 (14.5 oz) can Petite Diced Tomatoes
- 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.