Not-your-basic taco salad

Ingredients

• 2 large flour or corn tortillas, sliced into strips

Meat topping:

• 1 pound 93% lean ground turkey or beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 can (15 oz) kidney beans, rinsed and drained

Other toppings:

• 1 head romaine lettuce, chopped
• 1 can (11 oz) Mexican-style corn, drained
• 2 cups cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup cilantro leaves, chopped
• ½ cup sharp cheddar cheese, grated
• ¼ cup green onions, sliced

Salsa yogurt dressing:

• ¼ cup salsa
• ¼ cup nonfat plain Greek yogurt

Cook

Preheat oven to 425°. Cut tortillas into ½-inch strips, drizzle with a bit of olive oil and salt. Place on a baking sheet lined with parchment paper. Bake for about 10 minutes or until crispy. Set aside to cool. Meanwhile, in a medium skillet, cook the turkey over medium heat, along with chili powder, cumin, garlic powder, salt and pepper to taste. Add kidney beans to the meat mixture and warm through.