Turkey Salsa Bowls With Tortilla Wedges

• 1 pound lean ground turkey
• 1/2 cup chopped sweet pepper
• 1/4 cup thinly sliced celery
• 2 green onions, chopped
• 1 jar (16 ounces) medium salsa
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup uncooked instant brown rice
• 1 cup water
• 4 whole wheat tortillas (8 inches)
• 1 tablespoon canola oil
• 8 cups torn romaine (about 1 head)
• Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions

1. Preheat oven to 400u0b0. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes.
2. Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a
3. . Bake until lightly browned, 8-10 minutes.
4. To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.

turkey, sweet pepper, celery, green onions, salsa, kidney beans, brown rice, water, whole wheat tortillas, canola oil, torn romaine, tomatoes

Taken from www.tasteofhome.com/recipes/turkey-salsa-bowls-with-tortilla-wedges/ (may not work)