Directions

1. 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.
2. 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.
3. Place lettuce on 4 plates; top with beef, tomatoes, onion and tortilla chips. Top with salsa, yogurt and (if desired) avocado, and serve.