Taco Salad (Southern Living 1979)

Chery picked this dinner for us to try.

I knew that 1/2 pound of meat would not be enough for us, but then I began to worry about having an entire teaspoon of cumin.  I decided that it would be better to have it more bland than to have it too spicy.  My version of this recipe ended up okay - read: very, very bland.  It was quick and easy to put together, so I'm not opposed to trying it again - but just with more cumin.

Taco Salad
1 pound ground turkey
1/2 t ground cumin (DEFINITELY bump up to 1 t)
1 garlic clove, minced
Shredded lettuce
Tomatoes, chopped
Tortilla chips, broken into small pieces
1 cup shredded Cheddar cheese
Sour cream

Brown meat with cumin and garlic; drain well.  Combine meat with lettuce and tomatoes.  Toss well.
For each serving, put the desired amount of meat mixture, chips, cheese, and sour cream.  Toss well.

We ate the leftovers for dinner one night as soft shell tacos.  That was tasty, too.

Lindy