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Mexican-Style Taco Salad

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Healthy: Mexican-Style Taco Salad

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Servings: 6

olive oil

onion, finely chopped

garlic, minced

ground turkey

chili powder

ground cumin

dried oregano

cayenne pepper

kidney beans, rinsed and drained

salsa

shredded iceberg lettuce

carrots, julienned

red bell peppers, cut into thin strips

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.

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