Crispy Tacos
serves 6

Crispy Tacos

Nice crunchy taco shells with an abundance of filling and flavors. Adjust the vegetables to suit your taste.

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12 ounces lean ground turkey (ground pork or ground beef can be substituted)
1 (4 ounce) can diced green chilies
1 can refried beans (low fat and low sodium)
1/2 cup shredded cheddar cheese
2 diced tomatoes
1/4 cup sliced olives

1 medium avocado, mashed
2 cups thinly sliced lettuce
12 corn tortillas
1/4 cup canola oil

1. In a large skillet cook ground meat over medium heat, stirring to break up the clumps.
2. When meat is thoroughly cooked, drain the excess fat.
3. Return pan to heat, add green chilies and beans. Stir mixing well and lower heat.
4. Heat a large skillet or griddle over medium-high heat. Lightly brush corn tortillas with a oil. 
5. Lay tortilla on hot pan, when it becomes pliable fold it in half. 
6. Heat one side until crisp, turn over to crisp the other side.
7. Repeat until all tortillas are cooked. (You can keep the cooked tortillas warm in an oven set at 200-250 degrees.
8. Layer tortillas with meat mixture, cheese, tomatoes, olives, avocados and lettuce.

2 tacos: Calories 484, Fat 23.8g, Cholesterol 42mg, Sodium 492mg
Carbohydrates 50.4g, Fiber 14.3g, Sugars 10.4g, Protein 22.1g