These Skinny Mexican Street Tacos are quick, easy and insanely delicious! These Mexican Street Tacos are packed with flavorful ground beef, chopped onions, refried beans, and salsa con queso. Crisped to perfection-and topped with your favorite toppings with fresh limes!

What ingredients do I needed for Mexican Street Tacos?

• Lean ground beef – I like to use 96% ground beef- you could also use ground turkey or chicken.
• Garlic– FRESH is best-but you can also use bottled minced garlic. 
• Onion-adds flavor.
• Green chilies-adds flavor.
• Spices– chili powder, cumin, oregano, onion powder, Kosher salt and pepper.
• Tostitos salsa con queso– this makes the taco filling saucy and cheese.
• Refried beans– adds flavor and thickens the filling.
• Corn Tortillas – I use like to use white corn. The brands I love are Guerrero or Mission white corn tortillas. 

What can I top these Mexican Street Tacos with?

• Salsa or Pico de Gallo 
• Guacamole-I love using Trader Joe’s reduced guilt 
• Cherry or grape tomatoes, sliced in half
• Cilantro, chopped
• Avocado, sliced 
• Limes, sliced
• Cheese, shredded
• Lettuce, shredded
• Fat Free Sour Cream or non fat plain Greek yogurt

Do I pre-cook the tortilla?

Yes, spray both sides of the corn tortillas with non stick cooking spray. Then cook corn tortillas in a non-stick skillet or on an electric griddle over medium-high heat for about 30 seconds per side or until a few golden brown spots appear.

Can these tacos be reheated?

Reheating these Skinny Street Tacos in then oven or air fryer is very easy, and takes only 10 to 15 minutes in the oven or 7-10 minutes in the air fryer. 

Just preheat your oven to 375 degrees and wrap the tacos tightly in aluminum foil and cook directly on your oven rack for 10-15 minutes. 

Can these Skinny Mexican Street Tacos be frozen?

Yes, these Skinny Mexican Street Tacos can be made in advance, wrapped in aluminum foil and stored in the refrigerator or freezer until you are ready to eat.  

Thaw the frozen tacos overnight in the refrigerator.  Make sure to freeze them before the condiments.

How do I make these Mexican Street Tacos?

Spray a large skillet or cast iron pan with non stick cooking spray. Cook ground beef over medium heat, until it’s no longer pink and drain any excessive fat or liquid.

Add onions and garlic and continue cooking until onions are translucent. 

Add seasonings, green chilies, refried beans and cheese dip.

Stir until well blended. 

Preheat oven to 400 degrees.

Line two baking sheets with foil and spray the foil with non stick cooking spray. 

Heat a separate non-stick skillet or an electric griddle over medium heat.

Spray both sides of each tortilla with non stick cooking spray and cook each tortilla for about 30 seconds on each side. 

Repeat until all tortillas are light cooked. 

Spoon 2 Tbsp of taco filling into taco shells and stack them side by side onto prepared baking sheets

Spray the tops of the tacos with non stick cooking oil spray ( I use canola oil).

Bake for approximately 14-18 minutes or until the tortillas are lightly brown and edges are golden brown.

Top with your favorite taco toppings and enjoy!

 

Ingredients:

• 1 lb. 96% lean ground beef or 99% ground turkey
• 1 small onion, chopped
• 2 garlic cloves, minced 
• 1 (4 oz.) can green chilies 
• 1 tsp chili powder
• 1/4 tsp onion powder
• 1 tsp paprika 
• 1/2 tsp cumin 
• 1/2 tsp Kosher salt 
• 1 tsp oregano, dried
• 1/4 tsp ground black pepper
• 1 ( 16 oz.) can fat free refried beans
• 1 cup Tostitos salsa con queso 
• 24 white corn tortillas – I use Guerrero or Mission white corn tortillas 

Directions:

1. Spray a large skillet or cast iron pan with non stick cooking spray. Cook ground beef over medium heat, until it’s no longer pink and drain any excessive fat or liquid.
2. Add onions and garlic and continue cooking until onions are translucent. 
3. Add seasonings, green chilies, refried beans and Tostitos cheese dip.
4. Stir until well blended.
5. Preheat oven to 400 degrees.
6. Line two baking sheets with foil and spray the foil with non stick cooking spray. 
7. Heat a separate non-stick skillet or an electric griddle over medium heat.
8. Spray both sides of each tortilla with non stick cooking spray and cook each tortilla for about 30 seconds on each side. Repeat until all tortillas are light cooked.
9. Spoon 2 Tbsp of taco filling into taco shells and stack them side by side onto prepared baking sheets
10. Spray the tops of the tacos with non stick cooking oil spray ( I like to use canola oil).
11. Bake for approximately 14-18 minutes or until the tortillas are lightly brown and edges are golden brown.
12. Serve with your favorite taco toppings and ENJOY!

Makes 24 street tacos

2 Points®  for one taco or 5 Points®  for 2 tacos

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

 

NOTES:

• The point value does not include optional toppings.