Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Weight Management
Directions
Prep Time
25 minutes
Cook Time
25 minutes
Ready in
50 minutes
- Preheat oven to 350°F. For the tortilla chips, cut each tortilla into 8 wedges and place on a baking sheet in a single layer. Coat wedges with nonstick cooking spray and sprinkle with 1/4 teaspoon of the paprika. Bake 15 minutes or until lightly browned and crisp; let cool.
- In a large nonstick skillet cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, cumin, garlic powder, salt, and remaining 1 teaspoon paprika; mix well. Stir in 1/2 cup water. Reduce heat; simmer 5 minutes or until water has evaporated, stirring occasionally.
- Place lettuce on 4 plates; top with beef, tomatoes, onion and tortilla chips. Top with salsa, yogurt and (if desired) avocado, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 172, Calories Fat 35, Total Fat 3g, Saturated Fat 1g, Cholesterol 39mg, Sodium 307mg, Carbohydrate 17g, Protein 16g
Serving Size | 1 |
Calories | 172 |
Calories Fat | 35 |
Calories (fat) extra | 20 |
Total Fat | 3g |
Total Fat (extra) | 6 |
Saturated Fat | 1g |
Saturated Fat (extra) | 8 |
Trans Fat | 0g |
Cholesterol | 39mg |
Cholesterol (extra) | 13 |
Sodium | 307mg |
Sodium (extra) | 13 |
Potassium | 547mg |
Carbohydrate | 17g |
Carbohydrate (extra) | 6 |
Fiber | 4g |
Fiber (extra) | 16 |
Sugars | 5g |
Protein | 16g |
Omega3 | 0g |
Vitamin A | 860IU |
Vitamin A (extra) | 17 |
Vitamin C | 9mg |
Vitamin C (extra) | 16 |
Iron | 2mg |
Iron (extra) | 13 |