Zesty Taco Salad
From shemaz9867 15 years agoIngredients
- 2 T vegetable oil shopping list
- 1 clove garlic, finely chopped shopping list
- 3/4 pound ground turkey shopping list
- 1 3/4 t chili powder shopping list
- 1/4 t ground cumin shopping list
- 3 cups washed, torn lettuce leaves shopping list
- 1 can (14 1/2 oz) Mexican-style diced tomatos, drained shopping list
- 1 cup rinsed, drained canned garbanzo beans (chick peas) shopping list
- 2/3 cup chopped peeled cucumber shopping list
- 1/3 cup frozen corn, thawed shopping list
- 1/4 cup chopped red onion shopping list
- 1 to 2 jalapeno peppers, seeded, finely chopped (optional) shopping list
- 1 T red wine vinegar shopping list
- 12 nonfat tortilla chips shopping list
- fresh greens, (optional) shopping list
How to make it
- Combine oil and garlic in small bowl; let sit 1 hour at room temp.
- Combine turkey, chili powder, and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
- Combine turkey, lettuce, tomatos, beans, cucumber, corn, onion and jalapeno pepper, if desired, in large bowl. Remove garlic from oil; discard garlic. Combine oil and vinegar in small bowl. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens, if desired. Serve with additional tortilla chips and garnish with cilantro, if desired.
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