Tasty Taco Salad

Step by Step Photo Recipe:

• 8 ounces lean ground turkey
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 head romaine lettuce
• 1 cup tomatoes, diced
• 1, 15-ounce can no-salt added corn
• 1, 15-ounce can low-sodium black beans
• 1 cup salsa
• 1 cup sharp cheddar cheese

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Rinse produce in a colander under cold running water. Gently scrub tomatoes with a vegetable brush.
3. Heat a large skillet over medium heat. Add 8 ounces of ground turkey and cook by breaking it up with a spoon.
4. After handling the raw ground turkey, wash hands with warm water and soap, scrubbing for at least 20 seconds.
5. Cook until ground turkey reaches an internal temperature of 165 degrees F (about 10 minutes).
6. Drain fat using a colander. Be sure not to drain fat directly into the sink. Return turkey to pan. Throw grease in the trash after it has cooled.
7. Add 2 tablespoons chili powder and 2 teaspoons cumin to the turkey. Stir to combine, and let cool slightly.
8. Chop 1 head of romaine lettuce. Dice one cup of tomato.
9. Open, drain, and rinse 1 can of black beans.
10. Open and drain 1 can of corn.
11. In a large bowl, layer lettuce, ground turkey mixture, tomatoes, black beans, corn, 1 cup salsa, and 1/2 cup sharp cheddar cheese.
12. Toss salad with tongs right before serving. Serve immediately.
13. Cover, and store in the refrigerator within 2 hours. Eat within 3-4 days.