Taco Bowls

to Prep & to Cook

Yields 6 (6 servings × 1)

Did you know the jalapeno was the first pepper to be taken into space?


1/2 cup fresh cilantro

1/4 cup reduced-fat Ranch dressing

3 cups shredded lettuce

3 whole tomatoes

1 cup shredded low-fat cheddar cheese

1 cup Fire Roasted Sassy Salsa

1 lb lean ground turkey meat

1 whole jalapeno pepper

2 tbsp tablespoons canola oil

6 whole flour tortillas


Put on rubber gloves before handling pepper as the oils can burn the skin or irritate the eyes if accidentally rubbed. Chop jalapeno very finely with a sharp knife.

Heat oil in a large skillet over medium heat and saute jalapeno until it softens (approximately 3 minutes).

In the same skillet, add the turkey meat and brown for 5 minutes. Stir in salsa and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Slice tomatoes into 1/4 inch pieces. Shred lettuce and cilantro with kitchen shears.

Spoon the meat mixture evenly into the 6 tortilla bowls. Layer the cheese, tomatoes, lettuce, and cilantro on top of each taco. Drizzle Ranch dressing over the top. Remove from muffin tin and serve.

Recipe by Sue