Ingredients
1tbspolive oil
1¼cupsyellow onion,chopped
3clovesgarlic,minced
20ozground turkey,93% lean
salt and freshly ground black pepper
1cuplow-sodium chicken broth
¼cuptomato paste
1tbspchili powder
1tbspancho chili powder,or another 1tbsp regular
2tspground cumin
½tspground coriander
½tsppaprika
14.5ozblack beans,(1 can), drained and rinsed
1headmedium romaine lettuce,chopped
5ozTortilla chips,slightly crushed
1cupcheddar,or Monterey Jack cheese or a Mexican blend, shredded
10.5ozgrape tomatoes,(1 pkg), halved or 2 Roma tomatoes, chopped
1avocado,diced, optional
⅓cupred onion,chopped, optional
½cuplight sour cream
6tbspbottled salsa,such as Pace Medium Chunky
2tspfresh lime juice
Preparation
Heat olive oil in a large skillet over medium-high heat.
Add onion and saute for 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through.
Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander, and paprika.
Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally.
Stir in black beans and reduce heat to low, then season with salt and pepper to taste.
Allow to simmer uncovered, stirring occasionally, for 5 minutes. Add in 1 to 2 tablespoons more chicken broth if needed. Cover and keep warm until ready to serve.
On dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado, and red onion.
Spoon cilantro-lime crema or salsa crema over salads. Serve immediately.
In a small mixing bowl stir together sour cream, salsa, and lime juice. Season with salt and pepper to taste.
