Close
Cook Time:55 minsAdditional Time:20 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings, 2 filled tacos eachJump to Nutrition Facts
Cook Time:55 minsAdditional Time:20 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings, 2 filled tacos each
Cook Time:55 mins
Cook Time:
55 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 servings, 2 filled tacos each
Yield:
6 servings, 2 filled tacos each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients126-inch corn tortillasCanola oil cooking spray¾teaspoonchili powder, divided¼teaspoonsalt, divided8ounces93%-lean ground beef8ounces99%-lean ground turkey breast½cupchopped onion1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes½teaspoonground cumin1/2 teaspoon ground chipotle chile or 1 teaspoon chili powder½teaspoondried oregano3cupsshredded romaine lettuce¾cupshredded reduced-fat Cheddar cheese¾cupdiced tomatoes¾cupprepared salsa¼cupdiced red onion
Cook Mode(Keep screen awake)
Ingredients
126-inch corn tortillas
Canola oil cooking spray
¾teaspoonchili powder, divided
¼teaspoonsalt, divided
8ounces93%-lean ground beef
8ounces99%-lean ground turkey breast
½cupchopped onion
1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
½teaspoonground cumin
1/2 teaspoon ground chipotle chile or 1 teaspoon chili powder
½teaspoondried oregano
3cupsshredded romaine lettuce
¾cupshredded reduced-fat Cheddar cheese
¾cupdiced tomatoes
¾cupprepared salsa
¼cupdiced red onion
DirectionsTo prepare taco shells: Preheat oven to 375 degrees F.Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray; sprinkle a little chili powder and salt on one side. Carefully drape each tortilla over two bars of the oven rack. Bake until crispy, 7 to 10 minutes. Repeat with the remaining 6 tortillas.To prepare taco meat: Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.To assemble tacos: Fill each shell with a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon each cheese, tomato and salsa and 1 teaspoon onion.TipsMake Ahead Tip: Store taco shells in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. Cover and refrigerate taco meat for up to 1 day. Reheat just before serving.Tip: Look for Rotel brand diced tomatoes with green chiles–original or mild, depending on your spice preference–and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.Originally appeared: EatingWell Magazine, May/June 2007
Directions
To prepare taco shells: Preheat oven to 375 degrees F.Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray; sprinkle a little chili powder and salt on one side. Carefully drape each tortilla over two bars of the oven rack. Bake until crispy, 7 to 10 minutes. Repeat with the remaining 6 tortillas.To prepare taco meat: Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.To assemble tacos: Fill each shell with a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon each cheese, tomato and salsa and 1 teaspoon onion.TipsMake Ahead Tip: Store taco shells in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. Cover and refrigerate taco meat for up to 1 day. Reheat just before serving.Tip: Look for Rotel brand diced tomatoes with green chiles–original or mild, depending on your spice preference–and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
To prepare taco shells: Preheat oven to 375 degrees F.
Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray; sprinkle a little chili powder and salt on one side. Carefully drape each tortilla over two bars of the oven rack. Bake until crispy, 7 to 10 minutes. Repeat with the remaining 6 tortillas.
To prepare taco meat: Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
To assemble tacos: Fill each shell with a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon each cheese, tomato and salsa and 1 teaspoon onion.
Tips
Make Ahead Tip: Store taco shells in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. Cover and refrigerate taco meat for up to 1 day. Reheat just before serving.
Tip: Look for Rotel brand diced tomatoes with green chiles–original or mild, depending on your spice preference–and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
Originally appeared: EatingWell Magazine, May/June 2007
Rate ItPrint
Nutrition Facts(per serving)262Calories6gFat30gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
