Change up your taco night with these hearty, flavorful, and easy Chili Cheese Tacos! Ground turkey, kidney beans, and diced tomatoes perfectly flavored with chili seasonings and smothered with melted cheddar cheese in a warm corn tortilla – two types of comfort food in one! I already love spicy meat and beans in a taco, so chili seemed like it would be a perfect fit. These Chili Cheese Tacos make a great weeknight meal because they come together quickly and are sure to be a hit with the whole family. Even my baby ate some of the chili! Not only are these tacos delicious, but each one is only 101 calories or 2 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
These Chili Cheese Tacos are amazing as is, but there are also plenty of ways to customize them. If you prefer your tortillas crispy rather than soft, you can always lay your tacos out on a baking sheet once filled and place them in the oven until crispy. You can also add whatever toppings you like on your chili or your tacos, such as Greek yogurt, sour cream, lettuce, tomato, onions, etc. You know what you like!
These Chili Cheese Tacos blend two types of comfort food in one!
Yield: 18tacos
Ingredients
1lbuncooked 99% fat free ground turkey breast
1small onion, chopped
2garlic cloves, minced
1cupdrained and rinsed canned kidney beans
15ozcan petite diced tomatoes
½cupcanned tomato sauce
2tablespoonschili powder
1teaspoonground cumin
½teaspoonsalt
¼teaspoonground cayenne pepper
18(6 inch) tortillas, I use Mission Extra Thin Yellow Corn Tortillas
4.5oz50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
Optional: Feel free to add additional toppings you like on your chili or tacos such as a dollop of Greek yogurt or sour cream shredded lettuce, tomatoes, onion, etc.
Instructions
Mist a large saute pan with cooking spray and bring to medium heat. Add the ground turkey and use a wooden spoon to break it up into small pieces as it cooks. When the turkey is breaking up and almost browned, add the onions and garlic and stir together. Continue to cook another few minutes until the turkey is browned and onions are softened.
Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and cayenne to the turkey mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for 10-15 minutes to thicken and allow the flavors to combine.
*Warm your tortillas in small batches between two damp paper towels for 20-30 seconds in the microwave to make them softer and more pliable. Lay out the tortillas and fill each with a ¼ cup of chili. Sprinkle ¼ ounce of shredded cheese over the chili on each taco and serve.
*If not serving all 18 tacos at once you can just store the unused chili, cheese, and tortillas separately and build the tacos as needed. The chili can be frozen.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per taco: 2 (SP calculated using the recipe builder on weightwatchers.com)Nutrition Information per taco: 101 calories, 12 g carbs, 2 g sugars, 2 g fat, 1 g saturated fat, 10 g protein, 2 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 taco) serving:(SP calculated using the recipe builder on weightwatchers.com)Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPointsWeight Watchers Points Plus: 3 per taco (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
Author: Emily Bites
Course: Main Course
Cuisine: American
Keyword: chili cheese, Chili Tacos, Ground Turkey, Healthy Tacos, WW Recipes