Yummy baked cornbread rounds replace tortilla shells for a unique spin on a Mexican favorite.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cornmeal and milk until soft dough forms. Drop dough into 4 mounds on cookie sheet. Pat each mound into 5-inch round, using fingers coated in Bisquick mix; pinch edges to form 1/4-inch rim. Prick bottoms with fork.
- Bake 8 to 10 minutes or until golden brown. Place on individual serving plates.
- Meanwhile, in 10-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook uncovered about 5 minutes, stirring occasionally, until thick and bubbly. Spoon turkey mixture onto baked rounds. Top with cheese, lettuce, sour cream and taco sauce.
Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 4 g, TransFat 2 g
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