- 12 hard taco shells
- 4 oz (125 g) Colby & Monterey Jack cheese blend
- 1 medium onion
- 1 lb (450 g) 93% lean ground turkey
- 3 tbsp (45 mL) Tex-Mex Rub
- Toppings: sour cream, chopped cilantro, diced tomatoes (optional)
Preheat oven to 350°F (180°C). Arrange taco shells in lid of Covered Roaster; bake 5 minutes. Meanwhile, grate cheese using Microplane® Adjustable Coarse Grater; set aside. Remove lid from oven.
Spray roaster with canola oil; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop onion with Food Chopper. Cook turkey 4-6 minutes or until browned, breaking into crumbles using Mix ‘N Chop.
Add onion and rub to turkey; cook 2 minutes, stirring occasionally. Divide meat into taco shells using Mini Mix ‘N Scraper®.
Top tacos with cheese; return lid to oven. Bake 3-4 minutes or until cheese is melted.
Remove lid from oven. Serve with desired toppings.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 280, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 65 mg, Sodium 540 mg, Carbohydrate 15 g, Fiber 1 g, Protein 21