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.
- 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
- 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.
- 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.
- 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.