Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean ground turkey |
| 1 large | Onion |
| 1 tablespoon | Oil |
| 3 | Cloves chopped garlic |
| 1 tablespoon | Chili powder |
| 2 teaspoons | Cumin |
| 1 teaspoon | Coriander |
| Salt | |
| 1 can | Tomato paste |
| 1 cup | Water |
| 1 medium | Head iceberg lettuce; shredded |
| ⅓ cup | Shredded Cheddar cheese |
| 2 mediums | Tomatoes; peeled cored and |
| ; cut into wedges | |
| 1 medium | Avocado; pitted, peeled, and |
| ; sliced | |
| 1½ cup | Corn chips or tortilla chips; up to 2 |
Heat oil in a large nonstick skillet. Add onion and garlic and crumble in turkey. Stir-fry over moderate heat until turkey is no longer pink- about 6 minutes. Mix in chili powder, salt, cumin coriander, tomato paste and water. Bring to a simmer and keep hot.
Divide lettuce among four dinner plates. Top with hot turkey mixture and sprinkle with cheese. Divide tomato wedges, avocado slices, if using, and corn chips among the four or six plates. Serve at once.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 2210 Calories (kcal); 127g Total Fat; (48% calories from fat); 216g Protein; 81g Carbohydrate; 625mg Cholesterol; 2102mg Sodium Food Exchanges: ½ Grain(Starch); 27½ Lean Meat; 11 ½ Vegetable; 1 Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9380 Converted by MM_Buster v2.0n.