Layered Taco Salad

I didn't intend to be gone for almost a month but that's life, and life has been busy.

Layered Taco Salad is a one dish meal that's about as quick as quick can get, perfect for those times when life gets ahead of you.

In a large serving bowl layer the following, in order:

1 bag of your favorite shredded lettuce mix

1 pound ground turkey, cooked and crumbled, seasoned to taste with salt and pepper

1 can dark red kidney beans, rinsed and drained

a sprinkling of grated carrots

1 large tomato, seeded and diced

1 1/2 cups shredded cheddar-jack cheese blend



1 package of dry taco seasoning mix, sprinkled over the top.

Cover with several handfuls of crushed, flavored tortilla chips (I use Doritos nacho or taco flavored).

Set aside 10-15 minutes.  If making ahead, cover and refrigerate at this point.

When ready to serve, drizzle half of a 16-ounce bottle of fat-free Catalina dressing over your salad.

Toss layers together, blending well.

Serve on a bed of tortilla chips.  Add sour cream, salsa, sliced jalapenos, whatever else your taste desires.  

You can easily change the ground turkey to ground beef, the kidney beans to black beans, add diced onions, etc., etc.  

A spritz of fresh lime juice can add a zesty touch.

Just have fun with it!