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| Home -> [Central American, Mexican, North American, Poultry, Salads, South American, Turkey] -> [Turkey taco salad Recipe] |
Turkey taco salad
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Central American, Mexican, North American, Poultry, Salads, South American, Turkey |
Rating: |
0 |
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Ingredients:
| 3
| | 8-inch flour tortilla | | 1/2
| lbs | Ground turkey | | 1/3
| cup | Water | | 1
| | -2 tsp. chili powder | | 1/2
| tsp | Salt | | 1/4
| tsp | Garlic powder | | 1/4
| tsp | Ground red pepper | | 1
| can | 8oz. kidney beans, drained | | 5
| cup | Shredded lettuce | | 1
| cup | Tomato, chopped | | 1/2
| cup | Monterey Jack cheese, shred. | | 1/4
| cup | Onion, chopped | | 1/4
| cup | 1000 island dressing | | | Reduced calorie | | 1/4
| cup | Sour cream, reduced calorie | | 4
| | Pitted ripe olives, sliced |
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Procedures:
| 1 | Heat oven to 400°F. | | 2 | Cut tortillas into 12 wedges or strips about 3x?inch. | | 3 | Place in ungreased jelly roll pan, 15 ?x 10 ?x 1 inch. | | 4 | Bake stirring at least once, until golden brown & crisp, 6 to 8 minutes, cool. | | 5 | Cook & stir ground turkey in skillet over med. heat until brown. | | 6 | Stir in water, chili powder, salt, garlic powder, red pepper & kidney beans. | | 7 | Heat to boiling; reduce heat. | | 8 | Simmer uncovered, stirring occasionally, until liquid is absorbed, 2 to 3 minutes, cool 10 minutes. | | 9 | Mix lettuce, tomato, cheese & onion in large bowl; toss with 1000 island dressing. | | 10 | Divide among 4 plates, top each salad with about ?c. turkey mixture. | | 11 | Arrange tortilla wedges around salad. | | 12 | Garnish with sour cream & ripe olives. | | 13 | Nutrition per serving: cal. | | 14 | 345, fat 13 gr., protein 27 gr., chol. | | 15 | 50 mg., carb. | | 16 | 30 mg., sodium 580 mg |
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