HIGH FIBER HEALTHY TACO SALAD

1/2 CUP SALSA
2 TABLESPOONS FAT-FREE SOUR CREAM


1/2 TEASPOON CANOLA OIL
1 MEDIUM RED ONION, CHOPPED
2 TEASPOONS MINCED GARLIC


1 POUND GROUND TURKEY


2 LARGE TOMATO, DICED
1 CUP CANNED KIDNEY BEANS, RINSED
2 TEASPOONS GROUND CUMIN
2 TEASPOONS CHILI POWDER
SALT & PEPPER TO TASTE


4 TABLESPOONS FRESH CILANTRO, CHOPPED


6 CUPS ROMAINE LETTUCE, SHREDDED


1/2 CUP SHARP CHEDDAR CHEESE, SHREDDED




COMBINE SALSA & SOUR CREAN IN A LARGE BOWL.


HEAT OIL IN A MEDIUM NONSTICK SKILLET OVER MEDIUM HEAT.


ADD ONION & GARLIC AND COOK, STIRRING OFTEN, UNTIL SOFTENED, 1 TO 2 MINUTES.


ADD TURKEY AND COOK, STIRRING OFTEN, UNTIL COOKED THROUGH.


ADD TOMATO, BEANS, CUMIN & CHILI POWDER; COOK, STIRRING, UNTIL TOMATO STARTS TO BREAK DOWN.


REMOVE FROM HEAT, STIR IN CILANTRO AND 2 TABLESPOONS OF SALSA MIXTURE.


COAT LETTUCE WITH REMAINING SALSA MIXTURE.


DIVIDE LETTUCE BETWEEN 4 PLATES, TOP WITH COOKED MEAT AND SPRINKLE WITH CHEESE.


MAKES 4 TACO SALADS.