Mexican Sombreros Recipe

Name: Mexican Sombreros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 green bell pepper; 1/2 small onion; 1 tablespoon water; 1 slice whole wheat bread, crust removed; 1 tablespoon skim milk; 1 lb ground turkey; 2 teaspoons dried parsley flakes; 2 tablespoons mild taco seasoning mix; 1 teaspoon chili powder; vegetable oil cooking spray; 6 6-inch corn tortillas (to keep heart-healthy, buy tortillas that do not have lard listed on the ingredient list); 1/4 cup grated low-fat cheddar cheese; 6 teaspoons mild chunky salsa

Servings: persons

1/2 green bell pepper
1/2 small onion
1 tablespoon water
1 slice whole wheat bread, crust removed
1 tablespoon skim milk
1 lb ground turkey
2 teaspoons dried parsley flakes
2 tablespoons mild taco seasoning mix
1 teaspoon chili powder
vegetable oil cooking spray
6 6-inch corn tortillas (to keep heart-healthy, buy tortillas that do not have lard listed on the ingredient list)
1/4 cup grated low-fat cheddar cheese
6 teaspoons mild chunky salsa

1
Rinse and chop green pepper; peel and chop onion.
2
In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool.
3
Heat oven to 350u00b0.
4
Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended.
5
Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well.
6
Spray muffin pan cups with vegetable spray.
7
Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups.
8
Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes.
9
Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 green bell pepper, 1/2 small onion, 1 tablespoon water, 1 slice whole wheat bread, crust removed, and more.

Yes, Mexican Sombreros falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Sombreros

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions