Taco salad
0
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
4 7-in. whole-wheat tortillas
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
250 g ground turkey
4 to 5 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp salt
1/4 cup tomato paste
2 tbsp ketchup
1 cup water
1 tsp Worcestershire sauce
540-mL can black or kidney beans
1 head romaine lettuce
1 red bell pepper
Instructions
Preheat oven to 400F (200C). Cut each tortilla into 4 wedges. Place on an ungreased baking sheet in 400F (200C) oven and bake until lightly browned, about 5 minutes. Heat oil in a large frying pan set over medium heat. Add onion and garlic. Stir often until soft, about 5 minutes. Add turkey. Stir often, breaking up with a fork, until no longer pink, about 3 minutes. Sprinkle with seasonings. Stir in tomato paste, ketchup, water and Worcestershire. Rinse and drain beans, then stir in. Stir occasionally until beans are hot, about 5 minutes. Meanwhile, wash and dry lettuce. Slice into thin strips. Lettuce should measure about 16 cups (4 L). Core and seed pepper, then chop into bite-size pieces. Divide lettuce among 4 plates. Ladle bean mixture overtop. Sprinkle with pepper. Serve with tortilla wedges. Great with light sour cream.
Nutrition (per serving)
Calories 419, Protein 25.2g, Carbohydrates 55g, Fat 12.1g, Fibre 11.4g.
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