Ingredients
2tbspolive oil
1mediumonion,finely chopped
1clovegarlic,finely chopped
2½tspancho chili powder,or regular chili powder
2tspground cumin
1tsporegano
¼tspsalt
fresh ground black pepper
½lbground turkey
15ozfire roasted tomatoes,diced
15ozblack beans,rinsed and drained
1cupcorn kernels,(fresh or frozen)
2tbspsherry vinegar
¼tspsalt
fresh ground black pepper
5tbspolive oil
2hearts of romaine,chopped or sliced
½pintcherry tomatoes,halved
½red onion,sliced
6radishes,thinly sliced
2ripeavocados,sliced
1cupmonterey jack cheese,shredded, or more, to taste
handful of cilantro leaves,stems removed
½cupsour cream
1lime,cut into wedges
Preparation
In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper.
Cook, stirring occasionally for 5 minutes, or until the onions soften.
Add the ground turkey and continue cooking. Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink.
Stir in the diced tomatoes, black beans and corn. Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time.
Remove the skillet from the heat. Taste for seasoning and add more salt, if desired. Cool briefly.
In a bowl large enough to hold the lettuce, whisk together the vinegar, salt and a few grinds of fresh black pepper. Gradually whisk in the olive oil until the dressing looks combined.
Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if desired.
Divide the lettuce among 4 to 6 plates. Divide the filling between the plates, and garnish with the tomatoes, onions, avocado, radishes, shredded cheese and cilantro. Top each salad with spoonful of sour cream and a lime wedge, and serve.
