Taco Salad in a Baked Tortilla Bowl with Sour Cream Dressing

Turkey:
Brown turkey and season with taco seasoning according to package directions. Keep turkey warm until ready to serve.

Salad:
Mix the pinto and kidney beans with the diced tomato, avocado, pepperoncini, onion, and olives. Set aside.

Taco shell:
Take empty cans from pinto and kidney beans and remove their labels, rinse them thoroughly, and place them open end down on a cookies sheet. Spray both sides of tortillas liberally with cooking spray and center them over the cans. Make 4 creases in the tortilla to make a bowl shape and then bake at 375 degrees for about 15 minutes or until crisp.

Sour cream dressing:
In a food processor mix sour cream with ranch dressing, cumin, salt, cayenne pepper, avocado, and jalapeno and process until all ingredients are well blended.

To assemble:
Fill a tortilla bowl 2/3 full with salad mixture then top with turkey, cheese, and sour cream dressing.