Turkey Taco Cups
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- 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
- 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.
This recipe is a personal recipe added by YUMMY80 and has not been tested or endorsed by MyRecipes.
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Turkey Taco Cups Recipe at a Glance
- COURSE: Main Dishes