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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • To prepare taco shells: Preheat oven to 375 degrees 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.


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 Facts

262 calories; protein 21.7g 43% DV; carbohydrates 29.8g 10% DV; dietary fiber 4.8g 19% DV; sugars 4.8g; fat 6.4g 10% DV; saturated fat 1.4g 7% DV; cholesterol 44.6mg 15% DV; vitamin a iu 2434.9IU 49% DV; vitamin c 10.1mg 17% DV; folate 40.2mcg 10% DV; calcium 120.3mg 12% DV; iron 2.5mg 14% DV; magnesium 43.4mg 16% DV; potassium 253.7mg 7% DV; sodium 624.5mg 25% DV; thiamin 0.1mg 7% DV.

Reviews (14)

Read More Reviews
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 5 stars
These were good but nothing too extrodinary. I added some sour cream and I would suggest some salt. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
As much as I love Mexican food I know that a lot of it is not particularly healthy which is why I was so excited when I came across this recipes for tacos! I know that good Mexican recipes are hard to come by especially ones with a healthy twist. I can't wait to try this recipe. I love tricking my husband into eating healthy meals! Read More
Rating: 5 stars
HMMMMM...1 word...awsomeeeee shalalla boom boomm Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Yum Very yummy Read More
Rating: 5 stars
This recipe was good but I gave it a rating of awesome because of my daughter. She is 5 and not a good eater. Due to her being underweight I am always looking for something she likes and I can serve that she will actually eat. She loved the crispiness of the shells. We added refried black beans to the meat which added some zip. I also added sour cream but just a teaspoon. And even though we only had them 2 days ago she is asking for them again!!! Thank you Eating Well!!!! Read More
Rating: 4 stars
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. Read More