1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 tsp. canola oil
1 med. onion, chopped
3 cloves garlic, minced
1 pound ground turkey (93% lean)
2 large plum tomatoes diced
1 (14oz.) can kidney beans, rinsed
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup chopped fresh cilantro
8 cups shredded lettuce
1/2 cup cheddar cheese
1. Combine salsa and sour cream in large bowl.
2. Heat oil in a large skillet over med. heat. Add onion and garlic and cook, stirring often, until soft (2 min) Add turkey and cook, about 5 minutes. Add tomatoes, beans, cumin and chili powder; stirring until tomatoes start to break down. Remove from heat, stir in cilantro and 1/4 cup salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide lettuce among 4 plates, top with turkey mixture and cheese.
356 calories, 14 g. fat, 26 carbs, 10 g. fiber
