mexican-style taco salad

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground turkey
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 dash cayenne pepper
• 1 (19 ounce) can kidney beans, rinsed and drained
• 1 cup salsa
• 2 cups shredded iceberg lettuce
• 2 small carrots, julienned
• 2 red bell peppers, cut into thin strips

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• 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.
• divide the lettuce, carrots, and red bell peppers among 4 serving plates. spoon the turkey mixture overtop to serve.