Taco Salad

Taco Salad (Adapted from Eating Well)

1/2 cup habanero and lime salsa
1/4 cup sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
16 ounces ground turkey
2 large plum tomatoes, diced
14 ounce can kidney beans, rinsed
2 teaspoons cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp white cheddar cheese

In a large bowl, stir together salsa and sour cream.

Add oil in large nonstick skillet and place over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey, stirring to crumble, and cook about 5 minutes until thoroughly cooked through. Add tomatoes, beans, cumin and chili powder. Continue to cook and stir, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.

Place the shredded lettuce into the large bowl with the remaining salsa mixture - gently toss to coat. Divide lettuce on 4 plates, evenly distribute the top with the turkey mixture and sprinkle with cheese.