photo 2 (53)Ingredients:

9 oz extra lean ground turkey (1/2 of a 1.25 lb package)
small onion (about ½ c)
8 wonton skins
2 garlic cloves, minced
1 tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp oregano
1 tsp cumin
pinch cayenne pepper
8 tsp taco sauce  (I like medium heat Ortega brand)
1/4 c water
1/2 c fat free cheddar cheese
4 tsp sour cream
Optional Toppings:
Diced tomatoes


photo 1 (56)1. Preheat oven to 350. Spray 8 cups of a regular size muffin tin with non-stick cooking spray. Press wonton wrappers down into muffin cups, bake for 7-9 minutes or until golden brown. Remove from muffin cups and set on cooling rack.
2. In a small bowl mix together chili powder, salt, black pepper, oregano, cumin, and cayenne. Stir together until well mixed. Set aside.
3. In a large skillet, cook ground turkey over medium-high heat.  Add onion and garlic cloves.  Cook until onion is translucent and turkey is no longer pink.
4. Add seasoning mixture to turkey and onions.  Add water and stir until well combined and all turkey is coated.  Simmer for about 2 minutes.
5.  Add cheese to seasoned turkey.  Simmer until just cheese is just melted and heated through. Scoop taco mixture, divided evenly (I used my large cookie scoop to scoop mixture into cups) into baked wonton cups.
6. Top each taco with 1 tsp taco sauce, 1/2 tsp sour cream, and garnish with tomatoes and cilantro, if desired.
Yields 4 servings, serving size 2 tacos cups
4 points on Weight Watchers Points+ System (2 points per taco cup)
I am in no way affiliated with Weight Watchers.