WW Warm Turkey Taco Salad

 
   5 smart points; 4 servings                                    
        1 tsp olive oil
        3/4 pound(s) uncooked 93% lean ground turkey
        1 small uncooked onion(s), finely chopped
        2 clove(s), medium garlic clove(s), minced
        1 Tbsp chili powder
        1 tsp ground cumin
        1/2 tsp table salt
        1 item(s) canned chipotle peppers in adobo sauce, seeded, minced (leave seeds if you want more heat)
        14 oz canned crushed tomatoes
        1 1/2 Tbsp fresh lime juice, divided
        1/2 Tbsp dark brown sugar
        1 cup(s) cooked white rice, kept hot
        2 tsp cilantro, leaves, chopped (plus extra for garnish)
        1/2 tsp lime zest, grated
        4 cup(s) iceberg lettuce, shredded
        1 cup(s) fresh tomato(es), chopped
        1/4 cup(s) salsa sauce
        1 medium uncooked scallion(s), white and green parts, chopped
WW Warm Turkey taco salad                                            Instructions

    Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add turkey, onion and garlic: cook, breaking up meat with a wooden spoon, until meat is no longer pink and onion begins to soften, 3-5 minutes. Add chili powder, ground cumin, salt, chipotle pepper and crushed tomatoes; simmer, stirring occasionally, until turkey is fully cooked and sauce thickens, 8-10 minutes. Stir in 1 Tbsp lime juice and sugar; remove from heat.

    While taco filling simmers, combine cooked rice, cilantro, lime zest and remaining 1/2 Tbsp lime juice in a small bowl.

    To serve, place 1 c lettuce on a plate and top with 3/4 c turkey mixture, 1/4 c rice,1/4 c tomatoes and 1 Tbsp salsa; garnish with scallion and cilantro.

    Serving size: 1 salad