Labadie Recipe Database

Name Taco Salad Number of People 4 List of Ingredients 1/2 cup prepared salsa 1/4 cup reduced-fat sour cream 1 tsp. canola oil 1 medium onion, chopped 3 cloves garlic, minced 1 lb. lean ground turkey 2 large plum tomatoes, diced 14 oz. can kidney beans, rinsed and drained 1/2 tsp. cumin 2 tsp. chili powder 1/4 cup chopped, fresh cilantro 8 cups shredded Romaine 1/2 cup shredded sharp Cheddar cheese Description Combine salsa and sour cream in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup salsa mixture. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese. Time 30 minutes Difficulty (1-5) 1 Notes Might want to try black beans instead of kidney beans. Nutritional Information per serving (1 cup filling & 2 cups salad) 356 calories, 14 g fat (5 g saturated and 1 g monosaturated), 81 mg cholesterol, 26 g carbohydrate, 33 g protein, 10 g fiber, 618 mg sodium, 763 mg potassium Image