Layered Taco Salad

This salad be prepped ahead of time and stored in the fridge- ensure all ingredients have been drained to ensure freshness. Add tortilla chips before serving to keep crisp and crunchy.

*Serves 12 mini cups (half serves) or 1 large bowl for 6

INGREDIENTS:

• 1 pound ground turkey

• 2/3 cup water

• 1 envelope reduced sodium taco seasoning

• 2 medium ripe avocados, peeled and pitted

• 1 can traditional refried beans (or black beans, or both!)

• 4 tablespoons finely chopped red onion

• 3 garlic cloves, minced

• 1 teaspoon lemon juice

• 4 cups shredded lettuce

• 2 medium tomatoes, chopped

• 1 cup corn kernels

• 2 cups shredded cheddar cheese

• 1 cup salsa

• tortilla chips

INSTRUCTIONS:

1. Cook ground turkey in a pan over medium heat until no longer pink; drain.

2. In a small bowl, stir taco seasoning into water to combine.

3. Add to turkey mixture and cook for a further few minutes. Cool.

4. In a small bowl, mash avocados with red onion, garlic and lemon juice.

5. In a 3-qt. glass bowl OR mini cups (as shown above) layer starting with refried beans, ground turkey, black beans, shredded lettuce, avocado mix, tomatoes, red onion, cheese, salsa and top with crushed tortilla chips

6. Serve or store in fridge until ready to eat.

7. Enjoy