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 them 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

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! 

Recently on Betty Crocker: Freezer Burritos and Cheesy Brown Rice Broccoli Casserole

Turkey and Bean Freezer Burritos

Turkey and Bean Freezer Burritos

Happy (late) Wednesday, frens!

How’s the spookiest week of the year going for you? My mom is in town all week! and we’ve been eating just a ton of delicious things and hanging out with Casper-man. It’s been pretty fun and super nice to have some extra hands and eyes around, especially since Sean has to go take a class in Seattle this week on some sort of “cold-weather-geo-dirt-civil-building-stuff” (technical terms, y’all) so he can snag jobs for his company in Alaska (no we are NOT moving to Alaska)…mostly it’s stuff I don’t 100% understand, except that he’ll be gone for 5 days and we’re totes gonna miss him. On Friday we plan on staying in and hopefully some Trick-or-Treaters will stop by because we are handing out full-size candy bars and I just don’t need that sort of temptation in my face after Halloween.

I’m just popping by to share two recent recipes up on Betty Crocker: Make-Ahead Turkey and Bean Freezer Burritos and Cheesy Brown Rice, Broccoli, and Chicken Casserole. Both are equally delicious in different ways. Sean’s a burrito guy through-and-through, so these were a huge hit in the house for quick lunches. The casserole took some talking up–since he thinks he doesn’t like casserole (he’s wrong, for the record) but the leftovers ended up being devoured within 2 days, so you be the judge. Click over for the details and recipe links below the photos!

Cheesy Brown Rice, Broccoli, and Chicken Casserole

Cheesy Brown Rice, Broccoli, and Chicken Casserole

Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce

Guess what?

I pretty much make dinner 7 nights a week. For real. It’s not always fancy, or meaty, or exciting in the least. Sometimes it’s just whatever is wasting away in the crisper drawer combined with rice, sweet or regular potatoes, pasta, or tortillas. I just love a carb-y vehicle to drive the food home (in this case, home is my mouth).

I take the weekends as a cue to make something fun and exciting. I test out recipes I’ve had pinned, bookmarked, or have schemed up. A couple of weekends ago, it was rich and delicious chicken pot pie. The next weekend, fried chicken sandwiches with extra pickles. This past weekend, it was these amazeballs turkey burgers.

Yeah, man…they were amazeballs.  That wasn’t even a typo.

I mean, it’s a burger. We’re burger fanatics in this house. It doesn’t really matter what kind of patty it is…we’re totally into bean burgers, as well as the classic beef, and we’ve even been known to love a pork or chicken burger. Ground turkey is always a lean and easy to find option, but it can be dry and bland.

I try to jazz  up  turkey burgers with lots of herbs (sage & rosemary) and aromatics (onions & garlic), and ensure juiciness with a little greek yogurt. Then, there’s the bun and the toppings, which cannot be ignored. In this case it was my favorite Light Brioche bun, some soft goat cheese, lemony cranberry sauce, spinach (for some green), and some grainy mustard. It was pretty much Thanksgiving on a burger and it was love.

What kind of burger are you in love with?

Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce

This burger is a meal in and of itself, but it’s totally appropriate to serve with a side of sweet potato fries.

Cranberry Sauce

12 ounces fresh or frozen cranberries

1/2-3/4 cup sugar (to taste)

zest of 1 lemon

juice of one lemon

3/4 cup water

In a medium saucepan over medium heat, combine all ingredients and cook until cranberries burst, give off their juice, and thicken (about 10 minutes). Remove from heat and strain through a fine mesh sieve if desired. Pour into a heatproof jar and allow to cool. Refrigerate. Will thicken as it cools.

Turkey Burger

1/2 medium onion, diced fine

1-2 cloves garlic, minced

1 tablespoon chopped, fresh sage

2 teaspoons minced, fresh rosemary

1 pound lean, ground turkey

1 egg

2 tablespoons greek yogurt

3 tablespoons panko breadcrumbs

salt and pepper to taste

goat cheese, grainy mustard, and spinach leaves to serve

In a medium saucepan, over medium heat, sweat onions and garlic. Once onions become translucent, add sage and rosemary and saute another minute. Do not brown or the garlic may burn. Set aside to cool.

In a large mixing bowl combine ground turkey, egg, yogurt, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 4 sections and shape into patties (about 1/4-1/2 inch thick), making a shallow well in the center. Refrigerate patties for 20 minutes to firm up.

Heat a heavy skillet or grill pan over medium-high heat. Sprinkle patties liberally with salt and pepper, cook, flipping only once, for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan (1 tablespoon is good) and cover until liquid evaporates. This will soften the cheese, but not melt it since goat cheese doesn’t really melt. Place burgers on toasted buns with mustard and spinach, top with cranberry sauce.

Light Wheat Brioche Buns

I used King Arthur White Whole Wheat and regular whole wheat flour. You can use whatever you like or just use bread flour.

adapted from Smitten Kitchen

 

3/4 cup warm water

1/4 cup + 3 tablespoons warm milk

2 teaspoons dry yeast

2 tablespoons honey

1 large egg

1 1/2 cups bread flour

1 1/2 cups white whole wheat flour

1/3 cup whole wheat flour

1 1/2 teaspoons kosher salt

4 tablespoons butter, room temperature

poppy seeds or sesame seeds for sprinkling

1 egg + i tablespoon cream for egg wash

Measure out warm water and milk into a glass measuring cup. Stir in honey and then yeast. Allow to rest 5 minutes until foamy.

Lightly beat the egg in a small dish and set aside.

In a stand mixer, whisk together flours and salt. Rub butter into flour mixture with your fingertips. Mix in the yeast and water mixture, as well as the egg. Knead with the dough hook for 5 minutes. The dough will pull from the sides of the bowl and form a ball, the dough ball should be tacky to the touch. Rise, covered with plastic for 1-2 hours until doubled in bulk.

Divide the dough into 8 equal pieces and roll into balls. Place the dough portions on a parchemnet lined baking sheet and cover loosely, allow to rise another hour.

Preheat oven to 400F.

Whisk together egg and cream, brush the tops of the dough with egg wash and sprinkle with seeds. Bake buns in the center of the oven for 15 minutes. The buns should be golden brown and sound hollow when tapped on the bottom. Allow to cool on a cooling rack. Buns can be baked and frozen in a resealable plastic bag for use later.  Just defrost for 1-2 hours on the counter, or overnight in the refrigerator.