Categories: main-dish, salad, tex-mex, try*this

Ingredients

• 4 tablespoons olive oil
• 1 small onion, diced
• 1 pound ground turkey
• 1 small zucchini, diced
• 1 red bell pepper, ribs and seeds removed, diced
• 1 1/2 cups prepared green salsa
• Coarse salt and ground pepper
• 2 heads Boston lettuce, leaves separated
• 1 1/2 cups crushed tortilla chips
• 1 cup small cherry tomatoes, halved
• 1 cup (about 4 ounces) shredded cheese, such as white cheddar or Monterey Jack

Directions

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.

2. Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.

3. In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.

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