Ingredients
1 pound extra-lean ground turkey1 medium onion, finely chopped1 teaspoon olive oil3 garlic cloves, minced4 plum tomatoes, chopped1/4 teaspoon salt1/4 teaspoon pepper1/4 cup minced fresh cilantro6 cups torn romaine1/2 cup shredded reduced-fat Mexican cheese blend1/2 cup salsa
Preparation
In a large nonstick skillet over medium heat, cook turkey and onion in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt and pepper; cook for 3-4 minutes or until tomatoes are tender. Remove from the heat; stir in cilantro.
Divide romaine among four plates; top each with 3/4 cup turkey mixture, 2 tablespoons cheese and 2 tablespoons salsa.
