Turkey Taco Muffins - Created by LadyBoss Coach Stefanie

INGREDIENTS:

1 lb. 99% lean ground turkey
1 large zucchini, shredded
1 large onion, diced
1 pkg taco seasoning - substitute gluten-free seasoning if preferred
1 Tbsp. cumin
1 Tbsp. chili powder
1 c. Fat free plain Greek yogurt
12 white corn tortillas- or 24 egg roll wrappers
1 c. Fat free shredded cheddar cheese
3 c. shredded lettuce
1 c. salsa
guacamole for garnish (optional)

INSTRUCTIONS:

1. Preheat your oven to 350°.

2. To get started, cut the corn tortillas in half.

3. Place a tortilla half into a sprayed muffin tin and very gently press it down into bottom of the tin with your fingers.

4. Work the tortilla around the edges so you overlap the cut edges of the tortilla so they are just overlapping and press firmly into place.

5. Repeat this with all 24 tins.— or do the same process with egg roll wraps ( don’t cut them )

6. Bake the tortilla cups or egg roll wraps for 15 minutes or until the corn tortillas are slightly crispy and hold their shape.

7.  Meanwhile, in a large skillet over medium-high heat, saute the onions, turkey for 5 minutes. Add the zucchini and seasonings and cook for an additional 3-5 minutes or until the meat is cooked through.

8. Remove the pan from the heat and fold in 3/4 cup Greek yogurt. Scoop two tablespoons of the mixture into each tortilla cup.

9. Top with 2 teaspoons of shredded cheese and return the cups to the oven for 5 minutes to allow the cheese to melt.

10. Serve immediately topped with lettuce, salsa, greek yogurt and guacamole.