Best Taco Salad: Amazing, Hearty and Delicious

1 package ground turkey (about 1 pound)
1½ cups onions, chopped
1 clove fresh garlic, chopped or 1½ teaspoons from a jar
1 (14 oz) jar pasta or tomato sauce (we like pasta sauce from a jar, such as Prego Pasta Sauce)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can tomatoes, chopped
½ cup water
1 tablespoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground red pepper
¼ teaspoon black pepper
¼ teaspoon salt

8 cups romaine lettuce, about 2 bags, chopped
2 cups tomatoes, chopped
½ cup reduced-fat cheddar cheese, shredded (optional)
½ cup Best Skinny Ranch Dressing or your favorite reduced-fat ranch dressing, see shopping tip
1 cup (no-oil) Guiltless Gourmet blue corn tortilla chips, crushed, or any reduced-fat tortilla chips
Chunky salsa, medium hot (I like Pace Chunky Salsa)

To Make the Turkey Chili-In a large nonstick pan, brown the ground turkey over medium-high heat, stirring often to break up lumps. Drain cooked turkey into a colander in the sink and blot with paper towels to remove excess fat. Return drained turkey to the pan.
Place onions in a microwave-safe bowl or plate and microwave for 4 to 5 minutes, until soft.
Add cooked onions to the turkey and stir in the remaining turkey chili ingredients. Bring to a boil; reduce heat and simmer for 15 minutes.
To Assemble Each Taco Salad-Place 2 cups of romaine on each plate. Top each with ¾ cup warm turkey chili. Sprinkle each with ½ cup tomatoes on top of the chili. Sprinkle the cheese on top of the tomatoes, if desired. Drizzle 2 tablespoons ranch dressing over the cheese. Sprinkle ¼ cup crushed tortilla chips over the top of each salad and dollop salsa. Serve with extra salsa on the side.

Serving: 2.75cupCalories: 346kcalCarbohydrates: 54gProtein: 25gFat: 6gSodium: 743mgFiber: 11gSugar: 8gBlue Smart Points: 5Green Smart Points: 8