Taco salad

This article has not been rated yet.

PREP TIME

15 min

Makes

4 servings

* PLUS Cooking time: 13 minutes, Baking Time: 5 minutes

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
  • 25.2 g,
  • Carbohydrates
  • 55 g,
  • Fat
  • 12.1 g,
  • Fibre
  • 11.4 g,