You will want to make a double batch, every time I make this it disappears! It also saves well for easy reheat to enjoy with baked chips, with scrambled eggs and with lettuce wraps.
1 lb. extra lean ground turkey
1 Tbs. canola oil
1/4 onion, diced
1 large tomato, chopped
1 small bunch green onions, chopped
1 head shredded iceberg lettuce
1 large avocado, chopped
2 cups shredded cheddar cheese
1 can black beans
1 can fat free refried beans
1 package low sodium taco seasoning optional (I don't use it)
1 16 oz. container non fat sour cream
16 oz. fresh salsa a jar will do if you can't find fresh
handful chopped cilantro
1 package corn tortillas
1/4 cup olives (optional)
1 small serrano pepper (optional)
Preheat oven to 350. Brown diced onion in a non stick pan with a Tbs. canola oil, drain any fat. Add turkey, cook til done. If you're using seasoning, mix with 1/2 cup water and add to turkey onion mixture. Fold in black beans (rinse and drained.) Simmer on low while you chop and dice the other ingredients and bake the chips.
Baked Chips: Cut tortillas into 1/4s. Place on un-greased baking sheet. Bake for 10 min. until brown. Sprinkle with salt if you want (I don't). If you are pressed for time, buy baked corn chips instead of making your own.
Layer the Dip: In a clear glass bowl (so you can see the layers), spread the turkey mixture. Layer with lettuce, sour cream, refried beans, green onions, lettuce, salsa, top with cheese + tomato + avocado + cilantro. (optional: olives and peppers).
I first made this recipe when I was a NFL cheerleader. I have since modified my original recipe to be much healthier using organic veggies and more protein. This healthy side dish is always gone before kick off! It has lots of protein and veggies. Kids and adults love it! And it's great for parties!
Tags: appetizers, dips, protein, recipes, side dish
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