- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 dash cayenne pepper
- 1 (19 ounce) can kidney beans, rinsed and drained
- 1 cup salsa
- 2 cups shredded iceberg lettuce
- 2 small carrots, julienned
- 2 red bell peppers, cut into thin strips
- Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turkey, and stir until crumbly and no longer pink. Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
- Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.
05/05/2018
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