The EatingWell Taco
Homemade Taco Shells
- 12 6-inch corn tortillas
- Canola oil cooking spray
- 3/4 teaspoon chili powder, divided
- 1/4 teaspoon salt, divided
- 8 ounces 93%-lean ground beef
- 8 ounces 99%-lean ground turkey breast
- 1/2 cup chopped onion
- 1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile or 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 3 cups shredded romaine lettuce
- 3/4 cup shredded reduced-fat Cheddar cheese
- 3/4 cup diced tomatoes
- 3/4 cup prepared salsa
- 1/4 cup diced red onion
- To prepare taco shells: Preheat oven to 375°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.
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