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Taco Salad


Serves: 6

Prep Time: 20 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

Delicious and fun to serve this way.

Ingredients

6 tortillas, whole wheat 7 inch

1/2 pound(s) ground turkey, lean

2 teaspoons garlic, crushed from jar

15 ounces kidney bean(s), or pinto or black beans

6 ounces taco sauce, bottled

1/2 cup corn, frozen white kernels

2 teaspoons chili powder

1/2 head lettuce, green or red leaf

3 tomato(es), large, chopped

1 pepper(s), bell, red or yellow

4 green onion(s)

3/4 cup cheese, cheddar, low fat, shredded

cooking spray

Preparation

Preheat oven to 350 degrees. To make the tortilla bowls, lightly spray one side of each tortilla with cooking spray. Place each tortilla, sprayed side up, into a small oven safe bowl. Place a ball of foil into each torilla bowl. Bake for 15 to 20 minutes, or until lightly browned. In a medium skillet, brown the turkey and garlic. Drain fat. Stir in beans, taco sauce, corn and chili powder. Simmer for about 10 minutes. Meanwhile, in a large bowl, toss together the lettuce, tomatoes, peppers, green onions and cheese. Divide the lettuce mixture and then the bean mixture into the tortilla bowls and serve.

Nutrition

Per Serving About: 330 calories, 7 g fat, 1.5 g saturated fat, 0 g trans fat, 25 mg cholesterol, 21 g protein, 45 g carbohydrates, 8 g dietary fiber, 580 mg sodium, Exchanges: 2 starches, 1.5 vegetables, 1 lean meat, Carb Choices: 3


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