Friday, May 06, 2005

Crispy Taco Shells with Lean and Spicy Meat

Crispy Taco Shells with Lean and Spicy Meat (Adapted from Eating Well)

For the taco shells

12 6" corn tortillas
Canola oil spray
3/4 teaspoon chili powder, divided
1/4 teaspoon salt, divided

For the lean and spicy meat

8 ounces ground sirloin
8 ounces ground turkey
1/2 cup chopped onion
10 ounce can diced tomatoes with green chiles
1/2 teaspoon cumin
1/2 teaspoon ground chipotle chile
1/2 teaspoon dried oregano

To make the taco shells

Preheat oven to 375

Wrap 4 tortillas in a moist paper towel - microwave on high until they have softened, about 20-30 seconds. Carefully remove and coat both sides of each with canola spray - sprinkle a little chili powder and salt on only one side of each tortilla.

Drape each tortilla over over two bars of the oven rack to form a shape just like a taco shell. Bake until crispy and brown, about 8 to 10 minutes. Remove the shells and repeat process with remaining tortillas.

To make the lean and spicy meat

In a large skillet, add beef, turkey and onion - place over medium heat. Cook, breaking up the meat, until thoroughly cooked through, about 10 minutes. Scoop mixture into a colander to drain any excess fat. Place the meat back into the skillet and stir in tomatoes, cumin, ground chipotle and oregano. Continue to cook until most of the liquid has evaporated, about 3 to 6 minutes.

Evenly divide the meat mixture between the baked tortilla shells and add with your favorite taco toppings.

Makes 12 tacos, about 4-6 total servings.

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