Turkey Taco Salad
Prep: 10 minutes plus standing
Bake/Cook: 12 minutes • Serves: 4
Nonstick cooking spray
1 pound ground turkey breast
3/4 cup enchilada sauce plus additional for serving (optional)
1 bag (11.5 ounces) Southwest chopped salad kit
1 avocado, peeled, pitted and chopped
1. Preheat oven to 400°; turn 4 (20-ounce) ramekins upside-down on rimmed baking pan. Spray both sides of tortillas with cooking spray; lay over ramekins, pressing sides of tortillas down around ramekins. Bake tortillas 12 minutes or until golden brown and crisp; let stand 5 minutes.
2. In large skillet, cook turkey over medium-high heat 5 minutes or until browned, breaking up turkey with side of spoon; stir in enchilada sauce and cook 2 minutes, stirring frequently. Makes about 2-1/2 cups.
3. In large bowl, prepare salad kit as label directs; serve in tortilla bowls topped with turkey, avocado and enchilada sauce, if desired.
Approximate nutritional values per serving (1 salad):
476 Calories, 19g Fat (5g Saturated), 56mg Cholesterol,
1268mg Sodium, 49g Carbohydrates, 6g Fiber, 32g Protein