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.
Go to full version of