Ingredients
1
package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
1
tablespoon vegetable oil
1
lb ground turkey
1
medium chopped onion (1/2 cup)
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/3
cup water
1
can (16 oz) Progresso™ black beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2
cups shredded Colby-Monterey Jack cheese (8 oz)
1
medium avocado, pitted, peeled and cubed
1/4
cup chopped fresh cilantro leaves
Lime wedges and sour cream, if desired
Preparation
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add turkey and onion; cook 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until mixture is thickened. Remove from heat.
Meanwhile, in medium bowl, mash beans with potato masher; stir in green chiles.
To assemble, spread about 2 tablespoons bean mixture in bottom of each shell. Sprinkle each with 1 heaping tablespoon of the cheese and a heaping 1/4 cup turkey mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients.
