TACO SALAD

By gammy

Ingredients

• 1 TABLESPOON OLIVE OIL
• 1 CUP DICED ONIONS
• 1 CUP CHOPPED CARROTS
• 1 GROUND TURKEY
• 1 40 OZ CAN KIDNEY BEANS
• 1 SMALL CAN BLACK BEANS
• 1-3/4 LB ROMANO TOMATOES, CHOPPED
• 1 6 OZ CAN TOMATO PASTE
• 3/4 CUP WATER
• 2 TEASPOON CHILI POWDER
• 1 FRESH TOMATO, DICED
• 1 BAG TORTILLA CHIPS
• 1/2 HEAD CHOPPED LETTUCE
• SOUR CREAM, CHEDDAR CHEESE, BLACK OLIVES

Preparation

Step 1

SAUTE' ONIONS IN OIL OVER MEDIUM-HIGH
HEAT UNTIL GOLDEN BROWN.
BROWN GROUND TURKEY. ADD ALL INGREDIENTS DOWN TO CHILI POWDER AND MIX. ADD WATER, COVER, SIMMER FOR 1 HOUR.
FOR INDIVIDUAL SERVINGS OF TACO SALAD, ARRANGE TORTILLA CHIPS AROUND THE EDGE OF SHALLOW BOWLS, LEAVING CENTER OPEN. SPOON CHILI OVER TORTILLA CHIPS AND PLACE SHAVED LETTUCE AND TOMATOES AROUND THE EDGE. ARRANGE TORTILLA CHIPS IN CENTER FOR FORM A BOWL, ADD SOUR CREAM AND TOP WITH GRATED CHEDDAR CHEESE AND BLACK OLIVES.