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Turkey Taco Cups

Serves: 6

Directions

  • Heat oven to 400 degrees. Stack the corn tortillas and cut into quarters. Cut quarters in half so you will have 8 wedges for each tortilla (and a total of 24 wedges). Spray muffin cup with olive oil cooking spray.
  • Cook turkey as specified on the package. Always cook to well-done, 165 degrees, as measured by a meat thermometer.
  • To assemble: Place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so that the wide edges will be overlapping in the bottom of the cup, by about 1/2-inch. The tortilla wedge points will extend outside of the cup, about 1/2-inch straight up. Repeat for the other muffin cups. Place two sausage halves (from one whole link) in each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the sausage.
  • Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup. Bake 10 minutes or until eggs are just set. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate. Sprinkle each "muffin" with cheese. Top each muffin with few olive slices and sprinkle with cilantro. Serve with hot refried beans, extra salsa and melon slices, if desired.

Ingredients

12  oz Jennie-O Raw Turkey Sausage Link 1 oz #6142
3  Each Corn tortillas
  Olive oil cooking spray
4  oz Tomato salsa
18  oz Egg whites or egg substitute
2  oz Shredded low-fat cheddar cheese
2  oz Sliced ripe olives
2  T Chopped fresh cilantro
  Fat-free refried beans, if desired
  Salsa, if desired
  Fresh melon slices, if desired

Product used in this recipe can be found in the product section below