pat's Recipe

Zesty Taco Salad

Category: Salads Mexican

2 Tbs. canola oil
1 Tbs. red wine vinegar
1 clove garlic, minced (I buy minced garlic and use 2 Tbs.)
1 lb. 93% lean ground turkey
1 3/4 tsp. chili powder
1/4 tsp. ground cumin
3 C. torn lettuce leaves ( I use 2 bags shredded lettuce)
1 can (about 14 oz.) Mexican-style diced tomatoes, drained
1 C. canned pinto beans, drained and rinsed
1/3 C. frozen corn, thawed
1/4 C. chopped red onion
1 to 2 jalapeno peppers,* seeded and finely chopped (optional)
1 family size bag of Scoops tortilla chips

Directions

Combine oil, vinegar and garlic in small bowl. Combine turkey, chili powder and cumin in large non-stick skillet. Cook over medium heat 5 minutes or until turkey is cooked through, stirring to break up meat. Combine turkey, lettuce, tomatoes, pinto beans, corn, onion and jalapeno, if desired, in large bowl. Add dressing; toss to coat. Serve with Scoops tortilla chips or eat as a salad.

Yield: 4 to 6 servings.


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