• 6servings
  • 20minutes
  • 300calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, H, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 large onion, finely chopped

  3. 3 cloves garlic, minced

  4. 1 pound ground turkey

  5. 2 tablespoons chili powder

  6. 2 teaspoons ground cumin

  7. 1 teaspoon dried oregano

  8. 1 dash cayenne pepper

  9. 1 (19 ounce) can kidney beans, rinsed and drained

  10. 1 cup salsa

  11. 2 cups shredded iceberg lettuce

  12. 2 small carrots, julienned

  13. 2 red bell peppers, cut into thin strips

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turkey, and stir until crumbly and no longer pink. Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.

  2. Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.


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