The EatingWell Taco

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Building the perfect taco is a very personal task—cheese under meat, cheese on top, no cheese at all? This is just our recommendation.

The EatingWell Taco
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 75 minutes (55 minutes prep)

  • 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

  1. To prepare taco shells: Preheat oven to 375°F.

  2. 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.

  3. 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.

  4. 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.

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).

Nutritional Facts

Serving Size
2 filled tacos
30 g
5 g
Saturated Fat
1 g
24 g
38 mg
Dietary Fiber
5 g
254 mg
576 mg
6 servings
2 filled tacos each
1 1/2 starch
1 vegetable
3 lean meat
Vitamin A
49% daily value
Vitamin C and Zinc
17% dv

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

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