Ingredients
- 2 ripe tomatoes
- 1 1/4 turkey (ground)
- 1 onion (red)
- 160 gr tomato salsa
- 150 gr corn kernels
- 60 ml dairy sour cream
- 50 gr lettuce (shredded)
- 1 gr salt
In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in half cup salsa and salt. Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining half cup salsa on the side. Makes 4 servings.
