Weight Watchers Taco Pie Recipe

Michele Brosius
by Michele Brosius
6 Servings
50 min

This delicious Weight Watchers taco pie is easy to make, great for Personal Points plans on WW, and a healthy family friendly dinner option.


When it comes to making Weight Watchers dinners you can get creative! There’s no shortage of great options out there and this turkey taco pie is one of my favorites.


This family friendly Weight Watchers turkey taco pie is simple to make and serve and my family adores it, no complaints around the dinner table is always a win in my book.


Ground turkey recipes are great for Weight Watchers. I usually grab ground turkey breast because it’s lowest in points but you can also use the extra lean ground turkey options too.


Full Recipe Here: https://www.midlifehealthyliving.com/weight-watchers-taco-pie/

Finished turkey taco pie for Weight Watchers sliced and ready to eat.

Finished turkey taco pie for Weight Watchers sliced and ready to eat.

Finished turkey taco pie for Weight Watchers sliced and ready to eat.

Top down view of the full finished turkey taco pie made in a cast iron skillet.

Pin showing the finished weight watchers turkey taco pie ready to eat with title across the middle.

Weight Watchers Taco Pie Recipe
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Ingredients
  • 5 - 8” fat free flour tortillas
  • 1 lb ground beef or turkey, cooked w/ reduced sodium taco seasoning
  • 1 can refried beans
  • 1 jar salsa - your favorite
  • 2 cups colby jack cheese
  • Green onions, chopped, for garnish
  • Tomato, chopped, for garnish
Instructions
Preheat oven to 350 degrees and cook meat with taco seasoning per package directions
In a skillet ( I used cast iron ) layer tortilla, beans, salsa, meat, cheese
Repeat process leaving last tortilla on top plain
Cover with foil and bake 20 minutes
Uncover, add cheese on top of plain top tortilla and bake for an additional 10-15 minutes until cheese is melted and tortilla edges are light brown
Top with green onions and tomato, slice, and serve
Michele Brosius
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