Remember a blog post or two ago when I was daydreaming about cooler weather and turning the rest of my Taco Turkey Filling into soup? Well, it was 58 when I walked this morning and the high never got above 70. Perfect Taco Soup weather! The only problem is my husband got to come home a day early and he didn’t want soup…and even worse he wasn’t willing to clean up the mess I had made the night before, but I digress.
Last week hubby did this ridiculous diet that his boss put the management team on. A weird combination of foods that don’t even come close to being filling much less palette pleasing. So he was hungry when he got home. Real hungry. Turkey Taco Pie hungry.
Because I already had the taco filling ready this was a breeze. And he has already requested a repeat. Looks like I’m making turkey taco filling again next weekend.
Turkey Taco Pie – 11 Weight Watchers Points Plus
Ingredients:
- 1 cup Turkey Taco Filling
- 1/6 batch World’s Easiest Cream Corn Muffin mix (wet)
- Cilantro (optional)
- 1 tbsp Fage 0% Fat Greek Yogurt
Pour taco filling in a crock bowl and then top with cream corn muffin mix. Spread mix evenly over the top. Preheat oven to 350 and bake for 20-25 minutes or until cream corn mix is does not dent when pressed gently with your finger. Remove carefully from oven and let rest for about 5 minutes. Top with greek yogurt and start planning the next time you will make more filling so you can have this again soon!
