We love Mexican food in our house! This is our version of a healthy and delicious taco salad. Enjoy!
Turkey and Brown Rice Taco Salad
1 Tbsp Extra virgin Olive Oil or Coconut Oil
1 lb. organic ground turkey
2 minced garlic cloves
1 cup cooked brown rice
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp dried oregano
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 head bibb lettuce, torn (or other large lettuce leaves you have on hand)
2 cups chopped tomatoes
1 cup frozen corn, thawed
1/2 cup chopped red onion
1 can beans, drained and rinsed
2/3 cup organic plain yogurt
2/3 cup salsa
1/2 tsp. ground cumin
Heat oil in medium skillet. Saute garlic for 1 minute. Add turkey and cook until brown, breaking up as you cook. Stir in rice, cumin, chili powder, oregano, salt and pepper. Remove from heat. In a separate bowl, Combine lettuce, tomatoes, corn, onion and beans.
For the dressing, combine yogurt, salsa, and cumin, stirring with a whisk. Add lettuce mixture to the tortilla bowl, top with rice and turkey mixture. Spoon some dressing over the top. Top with some shredded cheese (optional)
** The tortilla bowls were really easy to make:
Preheat oven to 400. Lay the tortillas over an upside down ramaken on a baking sheet. brush with olive oil. Bake for 10 minutes!