 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 1/2 pounds ground turkey |
1/4 cup chili powder |
1 tablespoon dried oregano |
1 teaspoon ground cumin |
salt |
1 (12-ounce) can pitted olives |
1 (28-ounce) can kidney beans |
1 (16-ounce) can garbanzo beans |
2 (16-ounce) cans pinto beans with jalapenos |
2 tomatoes, roughly chopped |
2 heads lettuce, shredded |
2 cups shredded low-fat cheddar |
8 ounces baked tortilla chips |
2 cups nonfat mayonnaise |
1/2 cup taco sauce |
1 teaspoon hot red pepper sauce |
Directions:
1. In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes.
2. In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.
3. In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.
|
|