Truckie Taco Salad

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 1/2 pounds ground turkey
• 1/4 cup chili powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt
• 1 (12-ounce) can pitted olives
• 1 (28-ounce) can kidney beans
• 1 (16-ounce) can garbanzo beans
• 2 (16-ounce) cans pinto beans with jalapenos
• 2 tomatoes, roughly chopped
• 2 heads lettuce, shredded
• 2 cups shredded low-fat cheddar
• 8 ounces baked tortilla chips
• 2 cups nonfat mayonnaise
• 1/2 cup taco sauce
• 1 teaspoon hot red pepper sauce

1. In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent.
2. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color.
3. Use a wooden spoon to break the meat apart while it cooks.
4. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute.
5. Add the olives, kidney beans, garbanzos, and pinto beans and mix well.
6. Stir in the tomatoes.
7. In a large serving bowl, combine the lettuce, cheese, and chips.
8. Add the turkey mixture and toss well.
9. In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce.
10. Pass the dressing at the table with the salad.

olive oil, onion, ground turkey, chili powder, oregano, ground cumin, salt, olives, kidney beans, garbanzo beans, pinto beans, tomatoes, heads lettuce, cheddar, tortilla chips, nonfat mayonnaise, taco sauce, hot red pepper sauce

Taken from www.foodnetwork.com/recipes/truckie-taco-salad-recipe.html (may not work)