Taco Salad

• 13 lb lean ground turkey
• 2 teaspoons Worcestershire sauce
• 13 teaspoon chili powder
• 13 teaspoon garlic powder
• 1 pinch cayenne pepper (or to taste)
• 1 pinch crushed red pepper flakes (or to taste)
• 13 teaspoon cumin
• 5 ounces kidney beans, canned, rinsed and drained
• 34 cup baked corn tortilla chips, broken into large bite size pieces
• 2 cups mixed baby greens
• 2 ounces low-fat cheddar cheese, shredded
• 2 tablespoons fresh cilantro, chopped
• 2 teaspoons oil-and-vinegar dressing

1. Brown turkey in a large skillet.
2. Drain and blot exess fat.
3. Add Worcesteshire sauce and beans, and spices.
4. Mix well.
5. Remove from heat to cool slightly.
6. While turkey is cooking, in a separate bowl toss vegetables.
7. Add turkey/bean mixture to salad, toss together while still warm.
8. Top with cheese and chips.
9. Add dressing.
10. Serve immediately with extra dressing and chips on the side.

lean ground turkey, worcestershire sauce, chili powder, garlic, cayenne pepper, red pepper, cumin, kidney beans, tortilla chips, baby greens, lowfat, fresh cilantro

Taken from www.food.com/recipe/taco-salad-363757 (may not work)