Directions:
- - Heat oven to 375F. Cut three 4 1/2-inch circles out of each tortilla. Place one circle in each cup of muffin tin; gently press to form a bowl. Bake until crisp, 8 to 10 minutes. Let cool completely.
- - Meanwhile, heat the oil in a large skillet over medium-high heat. Add the carrot and cook, stirring, for 2 minutes. Add the turkey and cook, breaking it up a spoon, until beginning to brown, 5 to 7 minutes.
- - Stir in the paprika, cumin, garlic powder and 1/2 teaspoon each salt and pepper and cook for 1 minute. Add 1 cup water and simmer until most of the liquid has evaporated, about 3 minutes.
- - Divide the turkey mixture among the cooled tortilla cups and top with the lettuce, cheddar and tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1800.94 Kcal (7540 kJ) | ||
| Calories from fat | 900.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.08g | 154% | |
|---|---|---|---|
| Cholesterol | 468.9mg | 156% | |
| Sodium | 2353.3mg | 98% | |
| Potassium | 2275.32mg | 48% | |
| Total Carbs | 97.58g | 33% | |
| Sugars | 9.16g | 37% | |
| Dietary Fiber | 13.16g | 53% | |
| Protein | 126.9g | 254% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.3mg | 80% | |
| Calcium | 708.7mg | 71% | |
| Amount Per 100 g | |||
| Calories | 168.48 Kcal (705 kJ) | ||
| Calories from fat | 84.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 154% | |
|---|---|---|---|
| Cholesterol | 43.87mg | 156% | |
| Sodium | 220.16mg | 98% | |
| Potassium | 212.87mg | 48% | |
| Total Carbs | 9.13g | 33% | |
| Sugars | 0.86g | 37% | |
| Dietary Fiber | 1.23g | 53% | |
| Protein | 11.87g | 254% | |
| Vitamin C | 2.6mg | 46% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 1.3mg | 80% | |
| Calcium | 66.3mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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