Wednesday, September 1, 2010

Quick Taco Salad

12 oz. ground turkey
2 C chopped yellow, red or green bell peppers
2 C bottled salsa
¼ C chopped fresh cilantro
4 C coarsely chopped romaine lettuce
2 C chopped plum tomato
1 C (4 oz) shredded reduced fat sharp cheddar cheese
1 C crumbled baked tortilla chips (apx. 12)
¼ C chopped green onions

Cook beef and bell peppers in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.

Add salsa to meat and bring to boil. Stir in cilantro; keep warm.

Place 1 cup lettuce on each plate and top with 1 C meat mixture. Sprinkle each serving with ½ C tomato, ½ C cheese, ¼ C chips and 1 tbsp. onions.

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