To prepare taco shells- Preheat oven to 375°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.
|