Weight Watcher'S 5Pts Creamy Baked Tacos - cooking recipe

Ingredients

8 ounces lean ground turkey or 8 ounces lean ground beef
1 green bell pepper, seeded and chopped
1 medium onion, finely chopped
1 tablespoon minced fresh garlic (or to taste)
black pepper
salt (optional)
3 tablespoons water
2 tablespoons taco seasoning mix
6 (6 inch) flour tortillas
1 cup shredded kraft reduced-fat cheddar cheese
1 (10 ounce) can Healthy Request cream of mushroom soup, undiluted
1/3 cup skim milk
2 cups shredded lettuce
1 large firm tomatoes, chopped
6 tablespoons nonfat sour cream

Preparation

Set oven to 325 degrees.
Spray a 9-inch baking dish with cooking spray.
In a large non-stick skillet sprayed with cooking spray, cook meat with onion, garlic and bell pepper with until browned; drain fat well, then return to skillet.
Add in the taco seasoning mix and water; bring to a boil and simmer over medium-low heat stirring for 10 minutes.
Evenly divide the meat mixture between the 6 tortillas.
Roll up tortillas and place seam-side down into the prepared baking dish.
Evenly sprinkle the shredded cheese over the top.
In a bowl mix together the mushroom soup with milk; drizzle evenly over the top of tortillas.
Bake uncovered for 20-25 minutes (do not over bake or tortillas will become soggy, bake only until heated through and cheese has melted).
For each serving place 1 tortilla on a plate, sprinkle with 1/3 cup shredded lettuce and chopped tomatoes.
Garnish with 1 tablespoon fat-free sour cream.