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Taco Salad Supreme

Heart.Foods's picture
Ingredients
  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
  Salt 1⁄4 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)
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Healthy
Cook Time: 
15 Minutes

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