Taco Salad Supreme

• 3 (6-inch) corn tortillas
• Vegetable cooking spray
• 1/2 pound freshly ground raw turkey
• 1 cup chopped onion
• 1 cup frozen whole-kernel corn, thawed
• 2 tablespoons minced jalapeno pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 2 tablespoons white wine vinegar
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 8 cups thinly sliced romaine lettuce leaves
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
• 1 cup seeded, diced tomato
• 1/4 cup minced fresh cilantro
• 2 tablespoons sliced ripe olives
• 1/2 cup nonfat sour cream

1. Coat tortillas on both sides with cooking spray; cut into 1/4-inch-wide strips. Place in a single layer on an ungreased baking sheet; bake at 400u0b0 for 15 minutes.
2. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add turkey and next 3 ingredients; cook over medium heat until turkey is done, stirring until it crumbles. Stir in chili powder, cumin, and beans; cook until thoroughly heated. Set aside.
3. Combine vinegar and next 5 ingredients; cover and shake vigorously.
4. Combine lettuce and vinaigrette. Place 2 cups lettuce mixture on each plate. Spoon turkey mixture over lettuce. Top with cheese and remaining 4 ingredients; serve with tortilla strips.

corn tortillas, vegetable cooking spray, turkey, onion, corn, jalapeno pepper, chili powder, ground cumin, salt, white wine vinegar, lime juice, chili powder, vegetable oil, salt, ground red pepper, cheddar cheese, tomato, fresh cilantro, olives, nonfat sour cream

Taken from www.myrecipes.com/recipe/taco-salad-supreme (may not work)