Who says there ain't no cure for the dinnertime blues? We have a simple fix for your culinary conundrum. Lettuce introduce you to chili salad. Hot meets cold for a mouth-watering meal.
Ingredients
For 0005 Person(s)
Recipe
1/2 cup(s) reduced fat sour cream
1tomato, chopped
1/4 cup(s) cilantro, chopped
1 1/2 ounce(s) traditional plain greek yogurt
1 dash(es) pepper
1/2 tablespoon(s) olive oil
16 ounce(s) lean ground turkey
1/2 tablespoon(s) chili powder
1/3 tablespoon(s) coriander
1 teaspoon(s) cumin
1 teaspoon(s) garlic powder
1 teaspoon(s) oregano
1/2 teaspoon(s) cayenne pepper
3 3/4 cup(s) kidney beans
1whole peeled tomatoes, cut up and drained
4 floz water
1head of lettuce
1green pepper, chopped
1onions, chopped
Directions
Blend sour cream, tomatoes, cilantro, yogurt, and pepper.
Refrigerate for 1 to 2 hours.
Add oil to a large skillet and heat over medium-high heat.
Add turkey and cook for about 7 to 10 minutes; Drain fat.
Stir in chili powder, coriander, cumin, garlic powder, oregano and cayenne pepper.
Add the beans, tomatoes, and water.
Bring to a boil; reduce heat and simmer uncovered for 10 minutes.
Layer greens, chili meat, green pepper, and onions onto each plate.
Drizzle with chilled dressing.
Serve.
Meanwhile, blend sour cream, tomatoes, cilantro, yogurt, and pepper.