Advertisement

Taco salad

0

  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
*PLUS Cooking time: 13 minutes, Baking Time: 5 minutes
Taco salad

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.

Advertisement
Advertisement