Mexican Salad Bowls

Low Fat

Ingredients:

4 (8 inch) flour tortillas
Non stick cooking spray
1 pound ground turkey
1 tablespoon chili powder
1/2 cup chunky salsa
1 cup kidney beans, drained
4 cups lettuce, shredded
1 cup reduced fat sharp Cheddar cheese shredded
1 tomato, chopped
2 tablespoons reduced fat lite ranch dressing

Instructions:

Crumple enough foil together to make a 4 inch size ball. You will need 4 of these. Place them on a cooking sheet. Form the tortillas over the top of each ball. Preheat oven to 400 degrees. Spray each tortilla with the non stick cooking spray. Bake about 5 minutes or until the tortilla is crisp and light brown. Set aside to cool. Place the ground turkey in a large skillet over medium heat. Stir in the chili powder. Cook until the meat is browned through. Be sure to stir often to make sure the meat is not sticking to the pan. Once the meat is browned mix in the salsa and beans. Continue cooking 4 minutes. Remove the tortillas from the cookie sheet and discard the foil balls. Fill each bowl with 2/3 full of the shredded lettuce. Add the meat mixture. Top that with tomatoes and sprinkle with the cheese. Pour the dressing over the top.

Tip: If you don’t enjoy the turkey meat you can substitute very lean ground beef.

Nutritional Information (Approximate Values):

Calories 420; Total fat 12 g; Saturated fat 5g; Cholesterol 65 mg; Sodium 730 mg; Carbohydrates 46 g; Dietary fiber 7 g; Sugar 4 g; Protein 30 g; Vitamin A 35%; Vitamin C 25%; Calcium 30%; Iron 30%