photo 2 (22)


1 lb extra lean ground hamburger
1 c fat free refried beans
1/2 c enchilada sauce
1 packet taco seasoning
10 stand & stuff 100% corn taco shells
10 tbsp fat free cheddar cheese, shredded (Use cheddar flavored Soy Veggie Shreds for milk-free option)
Optional Toppings:
Shredded lettuce
Salsa verde (or your favorite salsa)
Sour Cream (omit for milk-free option)


1. Preheat oven to 400. Line a baking pan with foil and spray with non-stick spray. Load taco shells into baking pan (I did two rows of five in mine). Set aside.
photo 1 (25)2. Brown hamburger in non-stick skillet over medium-high heat. Drain any excess grease once it is brown.
3. Add taco seasoning, refried beans, and enchilada sauce to cooked hamburger. Stir until well combined.
4. Scoop 1/4 c of hamburger mixture into each taco shell. Once all of the shells are filled, scoop 1 tbsp shredded cheddar cheese on top of each taco.
5. Bake for 12 minutes in oven.
6. Serve loaded with your favorite toppings.
We love them loaded them with shredded lettuce, salsa verde, and sour cream.
Yields 5 servings, serving size 2 tacos
8 points per serving (4 points per taco) on Weight Watchers Points+ System
*add additional points if adding sour cream
I am in no way affiliated with Weight Watchers.
Recipe modified from