Carribbean Taco Salad

Ingredients:
Olive oil cooking spray
4 (8-10-inch) whole wheat tortillas
1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
1 (1.25-ounce) package reduced sodium taco seasoning mix
2 tablespoons water
1 mango, chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onion
3 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime peel
2 cups firmly packed fresh spinach leaves

Directions:
Preheat oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat for 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make the salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa. Serves 4

I love this! So easy to make and yummy too. I sometimes buy premade taco salad shells or tonight I had left over soft taco shells that I baked in the oven so they became crispy. The mango salsa is sooo good. I usually make the double the amount it calls for and then just eat the left overs with chips.