Taco Salad In A Baked Tortilla Bowl With Sour Cream Dressing

• 1 pound Lean Ground Turkey
• 1 package (1 Oz. Packet) Taco Seasoning
• 1 can (15 Oz. Can) Light Kidney Beans, Rinsed
• 1 can (15 Oz. Can) Pinto Beans, Rinsed
• 1/2 whole Tomato, Diced
• 1/2 whole Avocado, diced
• 4 whole Pepperoncini, Diced
• 1/2 whole Onion, Diced
• 6 ounces, weight Canned Black Sliced Olives
• 4 whole Burrito Sized Tortillas
• 8 ounces, weight Light Sour Cream
• 1 Tablespoon Ranch Dressing
• 2 dashes Cumin
• 1 teaspoon Salt
• 2 dashes Cayenne Pepper
• 1/2 whole Avocado, diced
• 1/2 whole Jalapeno, Diced
• 2 ounces, weight Cheddar Cheese, Shredded

1. Turkey:
2. Brown turkey and season with taco seasoning according to package directions. Keep turkey warm until ready to serve.
3. Salad:
4. Mix the pinto and kidney beans with the diced tomato, avocado, pepperoncini, onion, and olives. Set aside.
5. Taco shell:
6. Take empty cans from pinto and kidney beans and remove their labels, rinse them thoroughly, and place them open end down on a cookies sheet. Spray both sides of tortillas liberally with cooking spray and center them over the cans. Make 4 creases in the tortilla to make a bowl shape and then bake at 375 degrees for about 15 minutes or until crisp.
7. Sour cream dressing:
8. In a food processor mix sour cream with ranch dressing, cumin, salt, cayenne pepper, avocado, and jalapeno and process until all ingredients are well blended.
9. To assemble:
10. Fill a tortilla bowl 2/3 full with salad mixture then top with turkey, cheese, and sour cream dressing.

ground turkey, kidney beans, pinto beans, tomato, avocado, pepperoncini, onion, black, sized tortillas, sour cream, ranch dressing, cumin, salt, cayenne pepper, avocado, cheddar cheese

Taken from tastykitchen.com/recipes/salads/taco-salad-in-a-baked-tortilla-bowl-with-sour-cream-dressing/ (may not work)