YIELD: 12 servings
FOR THE MEXICAN DUST: (yield: 1-1/2 cups)
3/4 cup chili powder
6 tsps. cumin
6 tsps. garlic powder
6 tsps. cayenne pepper powder
6 tsps. salt
6 tsps. onion powder
6 tsps. oregano, dried
FOR THE SALAD: 3 each
1lb. boneless turkey roasts, with skin, cut into chops
3 bunches lettuce, shredded
3 each red onions, small, sliced
3 cups cherry tomatoes, quartered
3/4 cup corn, thawed
3/4 cup cilantro, chopped
3/4 cup jalapeño peppers, sliced (optional)
3 cups black beans, drained
3 cups tortilla strips (or crushed corn chips)
- Coat turkey chops evenly with 9 Tbsps. Mexican dust. In large skillet coated with cooking spray, sear chops 4 minutes on each side until no longer pink in center. Slice into strips and set aside.
- Combine lettuce, onion, tomatoes, corn, cilantro, jalapenos, black beans and tortilla chips. Add turkey. Toss lightly. Serve with salsa verde, picante sauce and Ranch-style dressing.
Recipe and photo from Cargill Meat Solutions.