Turkey Taco Salad
Nonstick cooking spray
12 oz. uncooked ground turkey
1 15-oz. can pinto beans, rinsed and drained
1 c frozen whole kernel corn
1 c bottled salsa
1/4 c water
4-6 c shredded lettuce
1/4 c shredded cheese (cheddar or Mexican blend)
1 c broken tortilla chips
Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Cook ground turkey about 5 minutes or until no longer pink. Drain off any fat. Stir in beans, corn, salsa, and water. Bring to boiling; reduce heat. Simmer, covered, for 2-3 minutes to blend flavors.
Line 4 salad bowls or plates with lettuce. Top with hot turkey mixture. Sprinkle with cheese and tortilla chips. Serve immediately.
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