7-Layer Turkey Taco Boats

7-Layer Turkey Taco Boats

Hey, hey! It’s Monday and I’m already thinking about the weekend because my mom is coming for a visit! It’s always so fun to see her and Casper together, especially since she was able to be here the first weeks of his life AND they FaceTime on the daily (for real, they do). They love each other and it’s a total punch to the heart in the best way. Anyway, weekend longings aside, I have something a little different today! It’s an easy recipe using those cute taco boats you’ve maybe seen at the grocery store, filled with all sorts of delicious Tex-Mex goodness.

These 7-Layer Turkey Taco Boats were a commissioned recipe that didn’t end up getting used for a project but, I ended up being able to share it here instead! They’re all the flavors of the classic dip, that is not-so-secretly one of my favorites, packed into individual little tortilla boats. So cute, petite, and customizable in the filling department. The boats are baked with the bean/turkey/cheese layers so the tortillas get a little crispy around the edges (my fave) and the cheese gets melty (my other fave) then they get topped with smashed avocado, sour cream (greek yogurt is great, too!), tomatoes, and scallions. Plus a splash of hot sauce if you like it spicy (I do)! They make a great lunch or dinner with some crisp, simply dressed greens on the side.

 

7-Layer Turkey Taco Boats

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7-Layer Turkey Taco Boats
 
Prep time
Cook time
Total time
 
You can switch up the toppings to your liking or just add a few more layers! Cilantro, olives, or even shredded lettuce make great additions.
Author:
Serves: 8
Ingredients
  • 1 package (of 8) Old el Paso Soft Tortilla Taco Boats
  • 1.25 lbs. ground turkey
  • 1, 8 ounce, package Old el Paso Chipotle Mexican Cooking Sauce
  • 1, 16 ounce, can Old el Paso Refried Beans
  • 1 cup finely shredded cheese
  • ½ cup sour cream
  • 1 avocado
  • the juice of 1 lime
  • dash of salt
  • 1 large tomato, diced
  • 4 scallions, finely sliced
Instructions
  1. Begin by cooking the ground turkey in a skillet until browned and cooked through, breaking it up into fine crumbles as it cooks. Add the Old el Paso Chipotle Mexican Cooking Sauce and bring to a simmer, cook about 2 minutes, stirring frequently until the sauce thickens a little. Season to taste with salt and pepper. Remove the turkey from the heat and set aside.
  2. Preheat the oven to 350˚F. Line a baking sheet with parchment and place the taco boats onto the baking sheet. Stir the beans in a bowl to loosen a bit and spread into the bottoms of each taco boat. Divide the turkey mixture over the top of the beans in each boat, top with about 2 tablespoons of cheese. Bake the boats in the oven for 20 minutes, until the cheese is bubbling and the edges of the shells begin to turn golden brown. Remove from the oven and set aside to cool slightly before topping.
  3. While the taco boats cool a bit, smash the avocado with the lime juice and a dash of salt in a bowl until smooth. Set aside. Spread about 1 tablespoon of sour cream over each taco boat, followed by the avocado mash. Sprinkle the tops of each taco boat with tomatoes and sliced scallions. Serve warm with additional toppings and hot sauce, if you like.

Disclosure: I was compensated by General Mills for the development of this recipe. As always, all opinions and words are my own. Thank you for supporting my blog and the sponsors that make it possible! 

Lentil-Mushroom Burgers

If you know me, in real life, it’s no secret that I L-O-V-E a burger. I’m pretty much into them at any time of the day and while beef burgers are queen–I love a veggie/legume burger too. I’m not talking the freezer-section kind (nothing wrong with those), I’m talking about the kind you can whip up at home and load with savory flavors.

In the last year I’ve fallen in love with the humble lentil (I make this Lemon-Lentil soup on the regular). Paired with mushrooms, this burger doesn’t give you the texture of meat (that’s okay though  it’s a veggie burg!) but, what it does have is a ton of fiber that really fills you up. Like, I’m-ready-for-bed-now-full. While talk of filling fiber may not be the sexiest thing ever, these burgers won’t leave you feeling like something is missing.

To ensure maximum flavor, I load these burgers with savory aromatics in the form of lots of sauteed onion and plenty of garlic. The mushrooms are sweated, then cooked to deep brown deliciousness. A few sun-dried tomatoes further punch up the flavor. There are lentils, breadcrumbs, and an egg to keep things together. I like to pan cook these burgers with a little grape seed oil, which has a high smoke point allowing you to get a super crispy crust on the outside of the lentil burger–which is key for texture and maximum deliciousness. I topped the burgers with sweet roasted tomatoes, caramelized onion*, a super easy avocado spread, as well as some spinach, grainy mustard, and a little swiss for good measure.

*Let your onions get some more caramel color–I was impatient and hungry for lunch…don’t be me.

Lentil-Mushroom Burgers

adapted from Cooking Light 

Makes 4 large burgers

I used dried brown lentils for this recipe. I cooked 1 cup dry, which yielded 2 cups cooked. You only need 1 cup for this recipe–but, you can use the remainders dressed with a little vinaigrette and some vegetables, they would make a really nice salad, or make soup, or another batch of burgers!

5 whole wheat hamburger buns

1 Tablespoon olive oil

1 medium onion, diced small

3 cloves of garlic, minced

1 package (6ounces) cremini mushrooms, stems and caps chopped

3-4 sun-dried tomatoes

1 cup cooked brown lentils (method below)

1 egg

salt and pepper

grape seed oil, or preferred oil

roasted tomatoes

caramelized onions

avocado yogurt spread

spinach/swiss optional

Process 1 burger bun in a food processor to make crumbs. Set aside.

In a saute pan, heat 1 tablespoon olive oil over medium-high and saute onion with a pinch of salt until soft and a few bits turn brown around the edges. Add the garlic, stir, and cook an additional 30-60 seconds. Scrape the onion mix into a bowl. Add another tablespoon of olive oil to the pan, heat it over high and add the mushrooms followed by a pinch of salt–let the mushrooms sweat–they will release a lot of liquid. Reduce the heat to medium and continue to cook until the liquid evaporates and the mushrooms turn deep golden brown. Scrape the mushroom mixture into the bowl with the onions–set aside to cool to room temp.

In the food processor add the sun dried tomatoes–process to mince, add the onion/mushroom mixture and process until mushrooms are finely diced. Add the lentils, process so that some of the lentils are pasty and some are still whole. Scrape the mixture into a mixing bowl and mix in the breadcrumbs, egg, a pinch of salt and pepper–to combine well. Allow the mixture to rest about 30 minutes in the refrigerator–this makes it easier to form the patties.

Divide the lentil mixture into four portions. Form each portion into a ball and flatten into a patty. Heat a non-stick skillet over medium-high heat, add about 2 Tablespoons grape seed oil to the pan. Add the lentil patties and cook on each side until crisp and deeply golden–about 3-5 minutes per side depending on the heat of your pan. If using cheese, add the cheese to the patties after the first flip.

Serve on toasted buns with desired condiments.

Lentils 

1 cup dried lentils–rinsed and picked over for rocks and shriveled lentils

2 cups water

In a saucepan add the lentils and water. Bring to a boil, reduce to a simmer, and cook covered for about 20 minutes or until lentils are tender. Drain if there is any remaining water.

Roasted Tomatoes

1 pint grape tomatoes

olive oil

salt and pepper

Preheat oven to 400*F. Line a baking sheet with parchment and pierce the tomatoes with a knife and spread across the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes or until the tomatoes have slumped over and begun to caramelize.

Caramelized Onions

1 large onion, sliced

olive oil

salt

Heat a saute pan over low heat. Add a few teaspoons olive oil, onions, and a pinch of salt. Cook over low heat for 30 minutes, stirring occasionally until deep golden brown and sweet.

Avocado-Yogurt Spread

1 ripe avocado

3 Tablespoons plain greek yogurt

salt

juice of 1/2 lemon

Mash the all of the ingredients together in a bowl to form a smooth spread. Salt to taste.