- 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.
View all nutritional information
Calories 172, Calories Fat 35, Total Fat 3g, Saturated Fat 1g, Cholesterol 39mg, Sodium 307mg, Carbohydrate 17g, Protein 16g
|Calories (fat) extra||20|
|Total Fat (extra)||6|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||17|
|Vitamin C (extra)||16|