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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Easy prep, yummy alternative to traditional taco salad, from menu mailer. Ingredients:
1/3 lb lean ground turkey |
2 teaspoons worcestershire sauce |
1/3 teaspoon chili powder |
1/3 teaspoon garlic powder |
1 pinch cayenne pepper (or to taste) |
1 pinch crushed red pepper flakes (or to taste) |
1/3 teaspoon cumin |
5 ounces kidney beans, canned, rinsed and drained |
3/4 cup baked corn tortilla chips, broken into large bite size pieces |
2 cups mixed baby greens |
2 ounces low-fat cheddar cheese, shredded |
2 tablespoons fresh cilantro, chopped |
2 teaspoons oil-and-vinegar dressing |
Directions:
1. Brown turkey in a large skillet. Drain and blot exess fat. Add Worcesteshire sauce and beans, and spices. Mix well. Remove from heat to cool slightly.
2. While turkey is cooking, in a separate bowl toss vegetables. Add turkey/bean mixture to salad, toss together while still warm.
3. Top with cheese and chips. Add dressing. Serve immediately with extra dressing and chips on the side.
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