Not-your-basic taco salad

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Try this healthy, elevated version of a taco salad that's packed with nutrients.

Yield

4 servings

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.

Serve

Distribute the romaine between four bowls, toss each with ¼ of the salsa-yogurt mixture. Arrange the taco meat, corn, tomatoes, avocado, cilantro and cheese. Top with green onions and tortilla chips and serve.