Taco Salad Supreme
|6 inch corn tortillas||3|
|Vegetable cooking spray||1|
|Raw ground turkey||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Minced jalapenos||2 Tablespoon (Minced Pepper)|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Canned no salt added black beans||15 Ounce, rinsed and drained|
|White wine vinegar||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Sliced romaine lettuce||8 Cup (128 tbs)|
|Shredded reduced fat cheddar cheese||4 Ounce|
|Seeded diced tomato||1 Cup (16 tbs)|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
|Sliced ripe olives||2 Tablespoon|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
Coat tortillas on both sides with cooking spray; cut into 1/4-inch-wide strips.
Place in a single layer on an ungreased baking sheet; bake at 400° for 15 minutes.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add turkey and next 3 ingredients; cook over medium heat until turkey is done, stirring until it crumbles.
Stir in chili powder, cumin, and beans; cook until thoroughly heated.
Combine vinegar and next 5 ingredients; cover and shake vigorously.
Combine lettuce and vinaigrette.
Place 2 cups lettuce mixture on each plate.
Spoon turkey mixture over lettuce.
Top with cheese and remaining 4 ingredients; serve with tortilla strips.