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id
412
Name
Taco Salad
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Ground Turkey
Other Ingredient
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
Cooking Type
Skillet
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
Origin
Eating Well, June/July 2006
Image