Taco Salad
"A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime...."
INGREDIENTS
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1/2 cup prepared salsa
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1/4 cup reduced-fat sour cream
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1 teaspoon canola oil
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1 medium onion, chopped
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3 cloves garlic, minced
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1 pound 93%-lean ground turkey
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2 large plum tomatoes, diced
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1 14-ounce can kidney beans, rinsed
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1/4 cup chopped fresh cilantro
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8 cups shredded romaine lettuce
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1/2 cup shredded sharp Cheddar cheese
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