Taco Salad

Ingredients:

1/2 cup prepared salsa

1/4 cup reduced-fat sour cream

1 teaspoon canola oil

1 medium onion, chopped

3 cloves garlic, minced

1 pound 93%-lean ground turkey

2 large plum tomatoes, diced

1 14-ounce can kidney beans, rinsed

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup chopped fresh cilantro

8 cups shredded romaine lettuce

1/2 cup shredded sharp Cheddar cheese

Directions:

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 of the 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.

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