16 oz shredded iceberg lettuce, rinsed
1 lb ground turkey
1 package mild taco seasoning, recommended: McCormick
1/4 c water
15 oz can Pinto Beans, rinsed and drained
1 c shredded Cheddar Cheese
1 Tomato, diced
1/4 c Black Olives, chopped
1/3 c Sour Cream
1 c Brianna's Chipotle Cheddar dressing
chopped Cilantro for garnish
Brown ground turkey over medium high heat. Add taco seasoning and water, reduce heat and simmer 5 minutes. Divide lettuce between 4 plates. Top each salad equally with beans, taco meat, and cheese. Drizzle with Chipotle Dressing and sprinkle with tomato and olives. Add sour cream and cilantro, serve with tortilla chips if desired. Serves 4.
Chef's Note: To use canned tomatoes in this recipe, place tomatoes in sieve over a large bowl and allow to drain 10-20 minutes. Discard the juice and store tomatoes tightly covered in refrigerator.
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