1/2 cup prepared salsa 2 tablespoons reduced-fat sour cream 1/2 teaspoon canola oil 1 small onion, chopped 2 cloves garlic, minced 8 ounces lean ground beef or turkey 1 large plum tomato, diced 1/2 cup canned kidney beans, rinsed (see Tips for Two) 1 teaspoon ground cumin 1 teaspoon chili powder 1/8 teaspoon salt, or to taste 2 tablespoons chopped fresh cilantro 4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese
1. Combine salsa and sour cream in a large bowl. 2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.