4 (10-inch) whole-wheat tortillas
1 tbsp olive oil
1 carrot, grated coarsely
1 lb lean ground beef or ground turkey
1 tbsp paprika
2 tsp ground cumin
1 tsp garlic powder
salt and pepper to taste
1 cup water
1/2 cup shredded Mexican-blend cheese
2 plum tomatoes, seeded and chopped
Heat oven to 375 degrees.
Cut three 4 1/2-inch circles out of each tortilla. Place one circle inside the cup of a muffin tin and press gently for form a bowl.
Bake tortillas for 8 to 10 minutes until crisp. Remove from oven and allow to cool completely.
While tortillas bake, heat the oil in a large skillet over medium-high heat. Add carrot and cook while stirring for a couple of minutes. Add the meat and cook, stirring to break up, until beginning to brown. It should take the meat about 5 to 7 minutes.
Stir the paprika, cumin, garlic, salt, and pepper into the meat mixture; cook for 1 minute. Add water and simmer until almost all the liquid has evaporated.
Divide the meat mixture among the tortilla cups and top with the lettuce, cheese, and tomatoes.