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    8

Turkey Meatball Tacos

  • Prep 10 min
  • Total 45 min
  • Servings 4

Sick of ground meat falling out the sides of your taco? Stuff it with Freezer-Friendly Turkey Meatballs instead! MORE + LESS -

Ingredients

1/2
lb frozen turkey meatballs (8 meatballs)
1
tablespoon olive oil
3/4
teaspoon ground cumin
3/4
teaspoon ground coriander
4
Old El Paso™ Stand 'n Stuff™ taco shells
1
cup shredded lettuce
12
very thin slices jalapeño chiles
1/4
cup salsa
1/2
avocado, diced
1/4
cup queso fresco cheese (1 oz)
1/4
cup chopped fresh cilantro

Steps

Hide Images
  • 1
    Heat oven to 400°F. Line cookie sheet with foil; top with rack. Spray rack with cooking spray.
  • 2
    Add frozen meatballs, olive oil, cumin and coriander to resealable food-storage plastic bag; seal bag, and toss to coat. Place meatballs on half of rack; bake 30 minutes.
  • 3
    Place taco shells on other half of rack with meatballs, and return to oven. Bake about 3 minutes longer or until instant-read thermometer inserted in meatball reads 165°F.
  • 4
    Divide lettuce among taco shells. Cut meatballs in half; place 4 halves in each shell. Top with chiles, salsa, avocado, cheese and cilantro.

Expert Tips

  • Use a serrated knife to make cutting the meatballs a breeze.
  • Make it your own: Try different cheeses and salsas to mix it up.

Nutrition Information

Nutrition Facts

Serving Size: 1 Taco
Calories
280
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
460mg
19%
Potassium
300mg
9%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
11%
Sugars
2g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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