• 30minutes
  • 447calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup prepared salsa

  2. 1/4 cup reduced-fat sour cream

  3. 1 teaspoon canola oil

  4. 1 medium onion, chopped

  5. 3 cloves garlic, minced

  6. 1 pound 93%-lean ground turkey

  7. 2 large plum tomatoes, diced

  8. 1 14-ounce can kidney beans, rinsed

  9. 2 teaspoons ground cumin

  10. 2 teaspoons chili powder

  11. 1/4 cup chopped fresh cilantro

  12. 8 cups shredded romaine lettuce

  13. 1/2 cup shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Combine salsa and sour cream in a large bowl.

  2. 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.

  3. 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.


Send feedback