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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 whole(s) 10-inch flour tortillas |
1 tablespoon(s) olive oil |
1 whole(s) carrots coarsely grated |
1 pound(s) lean ground turkey (white meat) |
1 tablespoon(s) paprika |
2 teaspoon(s) ground cumin |
1 teaspoon(s) garlic powder |
kosher salt and pepper |
1/4 head(s) small romaine lettuce shredded |
1/2 cup(s) extra-sharp cheddar shredded |
2 whole(s) plum tomatoes seeded and chopped |
Directions:
1. - 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.
2. - 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.
3. - 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.
4. - Divide the turkey mixture among the cooled tortilla cups and top with the lettuce, cheddar and tomatoes.
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