savings in
 
Ingredients
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    1/2  cup 
    prepared salsa
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    2   tablespoons 
    reduced-fat sour cream
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    1/2  teaspoon 
    canola oil
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    1   
    small onion , chopped
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    2   
    cloves garlic, minced
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    8   ounces 
    lean ground beef or turkey
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    1   
    large plum tomato, diced
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    1/2  cup 
    canned kidney beans, rinsed (see Tips for Two)
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    1   teaspoon 
    ground cumin
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    1   teaspoon 
    chili powder
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    1/8  teaspoon 
    salt, or to taste
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    2   tablespoons 
    chopped fresh cilantro
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    4   cups 
    shredded romaine lettuce
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    1/4  cup 
    shredded sharp Cheddar cheese

Directions
1.
Combine salsa and sour cream in a large bowl.
2.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3.
Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
Tip:

1.
Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
Nutrition information
Per Serving: cal. (kcal) 343, Fat, total (g) 13, chol. (mg) 81, sat. fat (g) 5, carb. (g) 26, Monosaturated fat (g) 3, fiber (g) 8, pro. (g) 32, vit. A (IU) 7288.53, vit. C (mg) 41.33, sodium (mg) 851, Potassium (mg) 737, iron (mg) 4.5, Vegetables () 2, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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