Baked Turkey Taquitos

If you are like me, you struggle with putting a healthy meal on the table that everyone in your family will eat.  It can be very hard for me to find things that are sophisticated enough for my husband and I, and also kid friendly enough that my children will enjoy it as well.  This taquito recipe is something that you can make a million different ways and everyone will be happy.  I have made these with beans, chicken, grilled vegetables, whatever I have in my fridge.  I even pack these in my kid’s lunchbox if we have leftovers.  I love this method because it is still really healthy, but you still get the crunch without the fat and added preservatives.

For the taquitos:

1 small red onion chopped finely
1 Tablespoon olive oil
1 pound ground turkey (I use organic poultry whenever possible)
1 Tablespoon taco seasoning
1/2 cup taco sauce or salsa
10 flour tortillas
cooking spray
shredded cheese
cilantro

to serve:

sour cream
guacamole
salsa

In a large saute pan over medium to high heat, saute the red onion until soft.

Add the ground turkey and break up with a spatula.

When the turkey begins to brown, add the taco seasoning and cook for 1 minute.

Add the taco sauce or salsa.  Simmer on low heat for about 5 minutes or until the turkey is cooked all the way through.  Take the turkey off the heat.

Line a baking sheet with tin foil and coat with cooking spray.  Microwave your tortillas until they are soft and pliable.  I really like to use corn tortillas, but they do not bend very well and crack.

Spread the tortilla with the turkey mixture.  Sprinkle with some cheese and a few sprigs of cilantro.

Roll up the tortillas and place on the baking sheet seam side down.

Bake in a preheated 375 degree oven for 10 minutes or until the tortillas are golden brown.

Serve with sour cream, guacamole, and salsa for dipping.

About Bree

Bree is the founder and writer of BakedBree.com, a recipe site that shares her love of cooking, baking, and entertaining with others. BakedBree.com launched in February of 2010 as a way to merge Bree’s love of photography with her love of food, and share both with friends and family. Currently, Bree lives in the suburbs of Washington DC with her husband and 3 children.

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