Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) prepared salsa 1/4 cup(s) reduced-fat sour cream 1 teaspoon(s) canola oil 1 medium onion , chopped 3 clove(s) garlic , minced 1 pound(s) 93%-lean ground turkey 2 large plum tomatoes , diced 1 can(s) kidney beans , rinsed 2 teaspoon(s) cumin 2 teaspoon(s) chili powder 1/4 cup(s) chopped fresh cilantro 8 cup(s) shredded romaine lettuce 1/2 cup(s) shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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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