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

5.0 from 1 reviews
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.
Serves: 8
  • 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
  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! 

Rhubarb Crumb Cake

This past Sunday, I had my first Mother’s Day. It was a good one…I mean, this cute little guy was involved…though not exactly what I had imagined Mother’s Days to be. Instead of brunching leisurely, sipping mimosas, and kicking back, I woke up early and was at Home Depot just before 7am to rent a contraption called a “plate compactor.” Then, I moved a literal ton and a half of bricks and sand into my backyard from the driveway. FUN TIMES. I kept telling myself that in a few short weekends it would be all worth it because we will have a lovely, herringbone-patterned brick patio to lounge on for sunshine-y, summer days now and into the future. Luckily, I didn’t do all of this alone. Sean did a ton of the work and his brother also came over to help out. Plus, there was a big square of rhubarb coffee cake and a delicious breakfast sandwich in there, both from Grand Central, between the Home Depot trip and the manual labor stuff.

The cake was a total dream and I just couldn’t stop thinking about it, so I decided to recreate something similar at home. A lot of the recipes I found had a thinner batter that results in a cake with chunks of rhubarb mixed into the cake itself. I really wanted the rhubarb to sit atop the batter between the cake layer and the crumble layer. This cake, an adaptation of the New York-Style Crumb Cake from the famous Baked NYC, was pretty much perfect. A solid ratio of buttery boulders of crumb topping to tender-yet-sturdy cake base–perfect for holding up plenty of tart rhubarb. I didn’t do anything to the rhubarb because I knew that the sweet crumbs would offset the sourness of the rhubarb. I also held back on adding any sort of cinnamon or spice–which is normally my instinct with coffee-cake-like things, but I really wanted it to be all butter and vanilla with punches of rhubarb. The only thing I would do differently next time is to double the rhubarb. I totally think this cake could handle it. I could see this cake being made all times of the year with various seasonal or frozen fruits. I’d avoid anything too wet, like strawberries, but apples, cranberries, pretty much any berry, or even stone fruits (cherries!) would all be lovely.


Print Recipe

Rhubarb Crumb Cake

Adapted from Baked Explorations

Aside from adding rhubarb, I  used a vanilla bean in the batter and added some extract to the crumb, omitted the cinnamon, subbed in more dark brown sugar, subbed in some oats for flour, and browned the butter for the crumb. To ensure large chunks of crumb, I put the mixture in the refrigerator to rest while I made the cake batter.

Makes 1, 9×13 inch, cake.

For the crumb topping:

1 1/2 cups firmly packed dark brown sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, browned

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup rolled oats

For the batter:

2 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)

1 cup granulated sugar

1/2 cup dark brown sugar

2 large eggs

1 1/4 cups sour cream

1 1/2 heaping cups rhubarb cut into 1/2 inch pieces (I would do as much as 3 cups in the future)

Preheat the oven to 350ºF. Line a 9×13 inch baking pan with parchment, leaving an overhang on 2 sides, and grease well.

Make the crumb in a mixing bowl by stirring together the sugars, salt, and flour. Fold in the browned butter and press the crumb firmly into the bowl before placing in the refrigerator to rest while you prepare the batter.

In another bowl, combine the flour, baking soda, baking powder, and salt for the batter. Place the rhubarb pieces in another bowl and toss with about 1 tablespoon of the dry mix, just to coat lightly. Set aside.

In the bowl of a mixer, beat the butter until smooth. Add the sugars and the scrapings from the vanilla bean. Beat until the mixture begins to lighten in color and become a bit fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition. Add the sour cream and beat until just combined. Add the dry ingredients in 3 parts, scraping down the bowl after each addition and beating until just combined. Scrape the batter into the prepared cake pan and smooth the top. Scatter the rhubarb over the top of the batter. Grab handfuls of the crumb topping, squishing it in your fist to make large chunks of crumb, and cover the entire cake. Bake the cake for 45-60 minutes (mine took the full 60) or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack for at least 30 minutes before cutting and serving. Leftover cake can be wrapped well in plastic and stored at room temperature, though I opted to refrigerate the wrapped leftovers. Serve any leftover cake at room temperature.



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