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Recipe courtesy of Richard Brandt

Show: Food Network Specials

Episode: Firehouse Cooking

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Yield:: 10 servings

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 1/2 pounds ground turkey
1/4 cup chili powder
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt
1 (12-ounce) can pitted olives
1 (28-ounce) can kidney beans
1 (16-ounce) can garbanzo beans
2 (16-ounce) cans pinto beans with jalapenos
2 tomatoes, roughly chopped
2 heads lettuce, shredded
2 cups shredded low-fat cheddar
8 ounces baked tortilla chips
2 cups nonfat mayonnaise
1/2 cup taco sauce
1 teaspoon hot red pepper sauce

Directions

In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes.

In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.

In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.

My Private Notes

Name: Truckie Taco Salad
Yield: 10 servings
Cuisine: mexican
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 1/2 pounds ground turkey; 1/4 cup chili powder; 1 tablespoon dried oregano; 1 teaspoon ground cumin; Salt; 1 (12-ounce) can pitted olives; 1 (28-ounce) can kidney beans; 1 (16-ounce) can garbanzo beans; 2 (16-ounce) cans pinto beans with jalapenos; 2 tomatoes, roughly chopped; 2 heads lettuce, shredded; 2 cups shredded low-fat cheddar; 8 ounces baked tortilla chips; 2 cups nonfat mayonnaise; 1/2 cup taco sauce; 1 teaspoon hot red pepper sauce

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