Weight Watcher'S 5Pts Creamy Baked Tacos

• 8 ounces lean ground turkey or 8 ounces lean ground beef
• 1 green bell pepper, seeded and chopped
• 1 medium onion, finely chopped
• 1 tablespoon minced fresh garlic (or to taste)
• black pepper
• salt (optional)
• 3 tablespoons water
• 2 tablespoons taco seasoning mix
• 6 (6 inch) flour tortillas
• 1 cup shredded kraft reduced-fat cheddar cheese
• 1 (10 ounce) can Healthy Request cream of mushroom soup, undiluted
• 1/3 cup skim milk
• 2 cups shredded lettuce
• 1 large firm tomatoes, chopped
• 6 tablespoons nonfat sour cream

1. Set oven to 325 degrees.
2. Spray a 9-inch baking dish with cooking spray.
3. In a large non-stick skillet sprayed with cooking spray, cook meat with onion, garlic and bell pepper with until browned; drain fat well, then return to skillet.
4. Add in the taco seasoning mix and water; bring to a boil and simmer over medium-low heat stirring for 10 minutes.
5. Evenly divide the meat mixture between the 6 tortillas.
6. Roll up tortillas and place seam-side down into the prepared baking dish.
7. Evenly sprinkle the shredded cheese over the top.
8. In a bowl mix together the mushroom soup with milk; drizzle evenly over the top of tortillas.
9. Bake uncovered for 20-25 minutes (do not over bake or tortillas will become soggy, bake only until heated through and cheese has melted).
10. For each serving place 1 tortilla on a plate, sprinkle with 1/3 cup shredded lettuce and chopped tomatoes.
11. Garnish with 1 tablespoon fat-free sour cream.

lean ground turkey, green bell pepper, onion, fresh garlic, black pepper, salt, water, taco, flour tortillas, cheddar cheese, mushroom soup, milk, shredded lettuce, tomatoes, nonfat sour cream

Taken from www.food.com/recipe/weight-watchers-5pts-creamy-baked-tacos-208148 (may not work)