mexicantortizza

This is adapted from Hungry Girls new cookbook 200 under 200. Her recipe calls for soy crumbles and less stuff in general to get it to 200 calories. But I adapted it to fit our tastes and to make it a heartier dinner. I plan on using the same concept to make other “tortizzas” in the near future. This is extremely good!!! And my teenager ate 2 of them! I served it with a very simple Jicama Slaw, which is just jicama julienned, shredded carrots, green onion, lime juice, salt and freshly ground pepper . . a nice crunchy side!

8 oz Lean Ground Turkey
8 oz can El Pato (to make less spicy us plain tomato sauce)
1 pkg Taco Seasoning
1 small can diced mild green chilies
4 1-point Burrito Size Tortillas (I love La Tortilla Factory High Fiber Olive Oil)
1 Cup Low-Fat Shredded Cheese
4 tbsp Taco Sauce
1 cup red onion chopped
1 cup tomatoes chopped
1/3 cup fat-free sour cream

Brown taco meat in non-stick skillet. Add in dice green chilies, taco seasoning and El Pato, simmer on medium until the liquid is absorbed.

Brown both sides of the tortilla in a non-stick skillet. Place tortilla on cookie sheet sprayed with non-stick spray. Smear 1 tbsp taco sauce on tortilla, top with 2 oz taco meat, sprinkle with 1/4 cup cheese. Top with 1/4 of each tomatoes and onions. Bake at 375 for 12 minutes.

4 Servings 7 WW Pts per serving (for 1 whole pizza . . this makes me so happy!)

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