10 corn tortillas for taco shells
½ pound ground turkey breast or sirloin
1/3 cup chopped onion
2 cups cooked*, drained red kidney or pink beans or one 16-oz. Can, drained
1 can (8-oz.) stewed tomatoes
1 tablespoon chopped green pepper
½ teaspoon salt
¼ teaspoon each crushed oregano and sugar
1/8 teaspoon each crushed red pepper and ground cumin
2 ½ (to 3) cups shredded head lettuce
¾ cups shredded reduced-fat Cheddar cheese

 Hang corn tortilas on oven racks and bake at 350º F for 7-10 minutes to create taco shells, being careful to watch them to prevent burning.  In skillet, brown meat; add onion and cook until tender.  Add remaining ingredients except taco shells, lettuce and cheese; mix well.  Simmer 5 minutes.  Fill each taco shell with ¼ cup meat filling, ¼ cup lettuce and 1 to 2 tablespoons cheese.

*For best results, soak and cook beans according to preferred method found on this site.