A delightful twist on classic tacos, baked to perfection with a creamy topping.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for the dish.
Spray a 9-inch baking dish with cooking spray to prevent sticking.
Using cooking spray makes cleanup easier and prevents the tortillas from sticking.
In a large non-stick skillet, cook the ground turkey, ground beef, onion, garlic, and bell pepper over medium heat until the meat is browned and the vegetables are softened. Drain any excess fat.
Draining the fat helps keep the dish lighter and healthier.
Add the taco seasoning and water to the skillet. Stir well and let it simmer for 10 minutes until the mixture thickens.
Simmering allows the flavors to meld together beautifully.
Divide the meat mixture evenly among the tortillas, roll them up, and place them seam-side down in the prepared baking dish.
Rolling the tortillas tightly helps them hold their shape during baking.
Sprinkle the shredded cheese evenly over the rolled tortillas.
Evenly spreading the cheese ensures every bite is cheesy and delicious.
In a bowl, mix the sour cream with the milk. Drizzle this mixture over the tortillas.
Mixing the sour cream with milk creates a smooth and pourable consistency.
Bake the dish uncovered for 20-25 minutes, until the cheese is melted and bubbly.
Avoid overbaking to prevent the tortillas from becoming soggy.
Serve each taco topped with shredded lettuce and chopped tomatoes.
Adding fresh toppings enhances the flavor and provides a nice crunch.
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