1/2 cup prepared salsa
1/2 cup canned kidney beans, rinsed (see Tips for Two below)
2 tablespoons reduced-fat sour cream
1 teaspoon ground cumin
1/2 teaspoon canola oil
1 teaspoon chili powder
1 small onion, chopped
1/8 teaspoon salt, or to taste
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
8 ounces lean ground beef or turkey
4 cups shredded romaine lettuce
1 large plum tomato, diced
1/4 cup shredded sharp Cheddar cheese
Combine salsa and sour cream in a large bowl.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, one to two minutes. Add beef (or turkey) and cook, stirring often, until cooked through, three to five minutes.
Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and two tablespoons of the salsa mixture.
Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between two plates, top with the cooked meat and sprinkle with cheese.
Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.