---------- Recipe via Meal-Master (tm) v8.00

      Title: Turkey Taco Salad
 Categories: Poultry, Salads
      Yield: 4 servings

      3    8-inch flour tortilla
    1/2 lb Ground turkey
    1/3 c  Water
      1    -2 tsp. chili powder
    1/2 ts Salt
    1/4 ts Garlic powder
    1/4 ts Ground red pepper
      1 cn 8oz. kidney beans, drained
      5 c  Shredded lettuce
      1 c  Tomato, chopped
    1/2 c  Monterey Jack cheese, shred.
    1/4 c  Onion, chopped
    1/4 c  1000 island dressing,
           Reduced calorie
    1/4 c  Sour cream, reduced calorie
      4    Pitted ripe olives, sliced

  Heat oven to 400 F.  Cut tortillas into 12 wedges or strips about 3x1/4
  inch.  Place in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.  Bake
  stirring at least once, until golden brown & crisp, 6 to 8 minutes, cool.

  Cook & stir ground turkey in skillet over med. heat until brown. Stir in
  water, chili powder, salt, garlic powder, red pepper & kidney beans.  Heat
  to boiling; reduce heat.  Simmer uncovered, stirring occasionally, until
  liquid is absorbed, 2 to 3 minutes, cool 10 minutes.

  Mix lettuce, tomato, cheese & onion in large bowl; toss with 1000 island
  dressing.  Divide among 4 plates, top each salad with about 1/2 c. turkey
  mixture.  Arrange tortilla wedges around salad.  Garnish with sour cream &
  ripe olives.

  Nutrition per serving: Cal. 345, Fat 13 gr., Protein 27 gr., Chol. 50 mg.,
                         Carb. 30 mg., Sodium 580 mg.
From: SWEET THING #10 @4203
-----