Turkey Taco Salad

Turkey Taco Salad

Turkey Taco Salad, 

SERVES 4

• Non-stick cooking spray
  
• 12 oz. ground uncooked turkey breast
• 1 (15 oz.) can pinto beans, rinsed and drained (optional)
• 1 cup loose-pack frozen whole kernel corn
• 1 cup purchased salsa
• 1/4 cup water
• 4 to 6 cups shredded romaine
• 1/4 cup shredded reduced-fat cheddar cheese
• 2 oz. purchased baked tortilla chips

• Lightly coat an unheated large non-stick skillet with non-stick cooking spray. Preheat over medium heat.
• Add ground turkey to hot skillet; cook about 5 minutes or until no longer pink. Drain off fat.
• Stir in beans (if desired), corn, salsa, and water. Bring to boiling; reduce heat. Cover and simmer for 2 to 3 minutes to blend flavors.
• Line four salad bowls or serving plates with romaine. Top with hot turkey mixture.  Sprinkle with cheese.
• Serve with tortilla chips.