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Double-Wrapped Turkey Tacos

Serves: 5

5 SERVINGS PREP: 10 MIN COOK: 15 MIN

    1 pound ground turkey or ground beef
   1 cup salsa
   10 taco shells
   1 (6-ounce) container frozen avocado dip, thawed, or 1 cup refried beans, heated
   10 flour tortillas (6 inches in diameter)
   1 cup shredded cheddar cheese (4 ounces)
   Shredded lettuce
   1 large tomato, chopped (1 cup)

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1. Cook turkey in 10-inch skillet over medium heat, about 5 minutes, stirring occasionally, until no longer pink; drain. Stir in salsa; reduce heat. Simmer uncovered 5 to 10 minutes to blend flavors.

2. Heat taco shells as directed on package. Spread about 1 tablespoon avocado dip over each tortilla to within 1 inch of edge. Place taco shell on avocado dip in center of tortilla. Wrap flour tortilla up sides of taco shell.

3. Sprinkle cheese into taco shells. Spoon turkey mixture into taco shells. Top with lettuce and tomato. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go.

2 TACOS: Calories 535 (Calories from Fat 225); Fat 25g (Saturated 8g); Cholesterol 85mg; Sodium 870mg; Carbohydrate 51g (Dietary Fiber 6g); Protein 33g * % Daily Value: Vitamin A 22%; Vitamin C 40%; Calcium 26%; Iron 24% * Exchanges: 3 Starch, 1 Vegetable, 3 Medium-Fat Meat, 3 Fat * Carbohydrate Choices: 3 1/2

Together Time
Keep the kids busy when you're driving by thinking of simple road games to play. Try the A to Z "I'm going on a trip and I'm taking a _______" memory game, limiting the items to foods packed for travel or camping.

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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