Preheat oven to 425 degrees F.

Heat a skillet over medium heat and add Mexican Ground Turkey to the pan. Allow it to warm up for a few minutes, then reduce heat to low and add tomato paste and water; stir to combine. Sauté for 2-3 minutes to allow the flavors to come together. (Alternatively, if using raw ground turkey: add the ground turkey to the pan. Allow the ground turkey to brown for about 5 minutes, breaking it into pieces as your go. Once cooked, reduce heat to low, and add the taco seasoning, tomato paste, and water to the pan; stir to combine).

Line a baking sheet with parchment paper and lay 6 corn taco shells on the baking sheet. Cover one half of the tortilla with 2 Tbsp (14g) of shredded cheese. You will need to do this twice (or on two pans) to make all of the baked tacos. Place roughly 2 Tbsp (36g) of taco meat on top of the cheese side.

Place the baking sheet in the oven and cook for 3 minutes. Remove the tacos from the oven and fold each in half; press down lightly with a fork to ensure the tacos stay folded. Place back in the oven and cook for another 5 minutes.

Remove the baked tacos from the oven and repeat steps if making in the same pan. Allow the tacos to cool slightly, add toppings and enjoy!