We hadn’t had these tacos in forever and I wanted something quick and pretty effortless. I found this recipe from Eating Well a few years back and we love it. I usually make as the recipe states, but we didn’t have turkey, so I made them with all beef. The recipe is supposed to serve 6 with 2 tacos each. In the past i’ve made it into 4 servings instead of the suggest 6.
I only made 6 shells. They are WAY better than any store bought or restaurant.
LEAN AND SPICY TACO MEAT
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
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.
Per serving: 98 calories; 2 g fat ( 1 g sat , 1 g mono ); 35 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 17 g protein; 1 g fiber; 243 mg sodium; 26 mg potassium.
CRISPY TACO SHELLS
12 6-inch corn tortillas
Canola oil cooking spray
3/4 teaspoon chili powder, divided
1/4 teaspoon salt, divided
Preheat oven to 375°F.
Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.
Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)
Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.
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. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.
Per serving: 114 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 124 mg sodium; 103 mg potassium.