Hot Turkey Taco Salad

Heat the oil in a large skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until the turkey begins to brown. When the turkey starts to lose its pink color, add the chopped peppers and onions and continue to cook and stir the mixture until the turkey is lightly browned and the peppers and onions are crisp-tender.

Combine the taco seasoning mix with the water called for on the back of the package; mix well. Add the mixture to the turkey and vegetables, stirring to coat everything well. Turn the heat to low and simmer the mixture for 10-15 minutes. Stir in the drained beans, olives (if using) and chopped tomato.

Combine the salsa and Italian dressing in a bowl and whisk until combined. Pour over the turkey mixture, stir to combine and simmer until heated through.

To build the salad, place the shredded lettuce on a plate or platter. Crumble some tortilla chips and sprinkle them over the lettuce. Fan some whole tortilla chips around the edge of the plate, if desired.

Spoon the turkey mixture over the chips and lettuce.

Top each individual salad with some of the shredded cheese, additional salsa, a dollop of sour cream and a sprinkling of chopped cilantro. Serve.

Recipe makes 4-6 servings.

Note: These salads are great served on plates, but even more fun to eat in tortilla bowls. You can buy the molds for them in department stores. I use whole wheat tortillas to make the “bowls”. Also, when I have other salad ingredients in the house, such as cucumbers, red onion and extra tomatoes, I mix them with the lettuce and use that as the “base” for the taco mixture.

Recipe adapted from A Taste of The Country Third Edition cookbook.