The EatingWell Taco

The EatingWell Taco

14 Reviews
From: EatingWell Magazine, May/June 2007

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

Ingredients 6 servings

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Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 12 6-inch corn tortillas
  • Canola oil cooking spray
  • ¾ teaspoon chili powder, divided
  • ¼ teaspoon salt, divided
  • 8 ounces 93%-lean ground beef
  • 8 ounces 99%-lean ground turkey breast
  • ½ cup chopped onion
  • 1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1¼ cups petite-diced tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground chipotle chile or 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 3 cups shredded romaine lettuce
  • ¾ cup shredded reduced-fat Cheddar cheese
  • ¾ cup diced tomatoes
  • ¾ cup prepared salsa
  • ¼ cup diced red onion


  • Active

  • Ready In

  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, ¼ cup lettuce, 1 tablespoon each cheese, tomato and salsa and 1 teaspoon onion.
  • 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.

Nutrition information

  • Serving size: 2 filled tacos
  • Per serving: 262 calories; 6 g fat(1 g sat); 5 g fiber; 30 g carbohydrates; 22 g protein; 40 mcg folate; 45 mg cholesterol; 5 g sugars; 0 g added sugars; 2,435 IU vitamin A; 10 mg vitamin C; 120 mg calcium; 2 mg iron; 625 mg sodium; 254 mg potassium
  • Nutrition Bonus: Vitamin A (49% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat

Reviews 14

October 16, 2017
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By: Jan Kutarnia
The meat tastes great, made ti extra spicy and loved it. Shells are a bit annoying to make because they did not fit my rack but to soften them up just microwave them in a wet towel and they are softer to bend.
May 06, 2017
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By: Ced1106
Good job. The meat filling doesn't have any added salt, unlike premixed taco seasoning or jarred salsa you might otherwise use. The lack of added salt is noticeable, but you can top it to salsa to taste. Besides tacos, you can use this filling for burritos. You can add the usual olives, sour cream, etc.
April 09, 2016
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By: EatingWell User
Versatile I used ground chicken because I like the flavor better than turkey. It was good but I will use another type of tomato substance as the Rotel didn't give it that gooey, cohesive taste a taco needs. I mixed in a can of black beans with jalepeno and that helped. Made for a good taco salad or just to eat by itself.
November 23, 2013
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By: EatingWell User
We've made these tacos many times. They are delicious. We use all ground turkey. And we vary the toppings a bit. It surely beats the envelope taco seasonings with MSG.
May 27, 2013
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By: EatingWell User
A great alternative to the tacos of my childhood When I was a kid, my mom would make tacos that were fantastic but dripping with fat. These tacos are a perfect alternative when I'm craving tacos. My husband loves them too. And the zesty beans from the same issue are a great side--I make them with black beans which is a pretty alternative to pintos.
February 14, 2013
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By: EatingWell User
This was great but im creating a cheap and healthy meal plans for a summer camp if you have any ideas please email me at
February 14, 2013
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By: EatingWell User
Looking for summer camp meal plans This was great but im creating a cheap and healthy meal plans for a summer camp if you have any ideas please email me at
August 29, 2011
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ALTERNA-TACO I like to use boca burgers, garden burgers, OR cubed Tofu for my healthier tacos. other ingredients: favorite salsa, soft, warm, white corn tortillas, shredded cabbage or lettuce, Parmesan or favorite Healthier cheese. Pros: SOY PROTEIN, LOW-CALORIE Cons: SOY ALLERGY
March 01, 2011
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By: judyfe22
Tacos Pronto This is a go to recipe if tacos are a last minute dinner choice. I've made this recipe with lean ground beef, bison, ground turkey and chicken with good results. I prefer to warm the corn tortillas on a hot skillet, but the oven baked are pretty good too. Pros: fast, healthy, easy, good flavor Cons: watch the time on the oven baked shells - can get too crispy
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