1 1/4 lb Ground turkey
1 c  Corn kernels
- fresh or frozen, thawed
1 c  Tomato salsa
1/2 ts Salt
2 c  Shredded lettuce
2    Medium ripe tomatoes, sliced
1    Small red onion, sliced
Lime wedges
1/4 c  Dairy sour cream

In large non-stick skillet, cook ground turkey and corn, stirring often
to break up lumps of meat, until turkey loses its pink color, about 5
minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt.
Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture
in center of lettuce. Garnish with tomato slices, red onion slices and
lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining
1/2 cup salsa on the side. Makes 4 servings.