1/2 c chunky salsa
1/4 c sour cream or plain yogurt
1 tsp canola oil
1 c medium onion, chopped
3 Cloves garlic, minced
1 lb GROUND TURKEY
3 Medium plum tomatoes, diced fine
1 14-oz can kidney beans, rinsed and well drained
2 tsp chili powder
2 tsp ground cumin
1/3 c fresh chopped cilantro
8 c shredded romaine lettuce, well chilled
1/2 c shredded Pepper Jack cheese
1 Lime cut in 8 wedges
Combine salsa and sour cream/yogurt in a large bowl. Measure 1/4 cup and set aside. Cover bowl and place in refrigerator.
Heat oil in a large, heavy nonstick skillet over medium heat. Add onion and sauté until soft, about 2 minutes. Add garlic and cook for 30-45 seconds or until fragrant.
Stir in turkey and cook, stirring with a wooden spoon to break up turkey into small pieces. Cook until turkey has lost all pink color, about 5 minutes.
Stir in tomatoes, beans, chili powder and cumin. Cook, stirring, until mixture begins to simmer, about 2 to 3 minutes.
Remove from heat, fold in reserved 1/4 cup salsa mixture and cilantro.
Add lettuce to the remaining salsa mixture in the bowl and toss to coat. To serve, portion 2 cups lettuce onto 4 chilled entrée plates/shallow bowls.
Top with turkey mixture. Garnish with cheese. Add 2 lime wedges per plate.