Beef Taco
Beef Taco
Light Meals


  • 12 6-inch corn tortillas
  • Canola oil cooking spray
  • ¾ teaspoon chili powder, divided
  • ¼ teaspoon salt, divided
  • 8 ounces 93%-lean ground beef
  • ½ cup chopped onion
  • 1 10-ounce can diced tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground chipotle chile or 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 3 cups shredded romaine lettuce
  • ¾ cup shredded reduced-fat Cheddar cheese
  • ¾ cup diced tomatoes
  • ¾ cup prepared salsa
  • ¼ cup diced red onion


  1. Preheat oven to 375°F to prepare taco shells.
  2. Wrap 6 tortillas at a time in a barely damp cloth or paper towel and microwave on high power for about 30 seconds until steamed.
  3. Lay the tortillas on a clean work surface and coat both sides with cooking spray and sprinkle with a small amount of chili powder and salt on just one side. Bake until crispy, 7 to 10 minutes and repeat with the remaining 6 tortillas.
  4. To prepare taco meat simply place beef and onion in a large non-stick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes.
  5. Transfer to a colander to drain off fat. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano.
  6. Cook over medium heat, stirring occasionally for 3-6 minutes until most of the liquid has evaporated.
  7. Fill each taco shell with a generous 3 tablespoons taco meat, ¼ cup lettuce, 1 tablespoon each cheese, tomato and salsa and 1 teaspoon onion.
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