For this month's Secret Recipe Club I was assigned the blog Making Miracles. I was immediately taken with Beka's story. It takes a very special person to be a surrogate and she is one of those amazing people! Also though, she has some pretty fabulous food to check out! I went to her recipe index and seriously had a very hard time deciding what to make. I even drug Kevin into the decision, although he told me whatever I picked would be fine. I thought about making her Best Steak Marinade in Existence first. I mean Kevin loves a good steak and I have been working on him trying his steaks with other spices/flavors besides just salt, pepper, and garlic powder. But, I am going to be honest here, I put my cooking for this post off until the last weekend. Between some major eye issues I had and it being our anniversary month, things just got away from me. You need to marinade your steaks for a couple of days with her recipe so I couldn't do it, but you can bet I will be soon!!
We always watch the NASCAR races, and I have talked about making some munchies for us to snack on while we root on our guys, but up until now I just haven't done it. So I made a beeline for her appetizer section. I was very torn between this Taco Dip or the Baked Potato Skins. They both sounded fabulous! But you know me, if I can have anything with Mexican flavors I am hot on it!!
Once I got down to the planning phase I decided I wanted to make it a little heartier than the original since it was going to do a kind of double duty as an appetizer and a light meal. So I added some smashed black beans and ground turkey seasoned with my Homemade Taco Seasoning. I also omitted the cream cheese and sour cream. Beka mentioned in her post that the cream cheese mixture was very rich, plus I thought it would be a fun challenge to "healthify" something that you would expect to be bad for you.
It came out wonderful. I have been subbing non-fat Greek yogurt for sour cream for quite some time now, and I can say as a former sour cream addict, I can not tell the difference. Plus I love that you save so many calories and gain protein in the switch. I mean a cup of sour cream clocks in at a whopping 445 calories, while non-fat Greek yogurt is about 130 calories. WOW right?
Kevin really enjoyed the dip as well, which surprised me since he is no fan of Mexican food. I can't wait to go to some football games this year and take a long a big dish of this dip! Next time I think I will use my Homemade Pico de Gallo instead of store bought salsa too.
Taco Dip the Healthy Way
adapted from Taco Dip on Making Miracles
2 15-ounce cans of black beans, drained and smashed
1/2 pound of ground turkey (could use a full pound though)
2 tablespoons taco seasoning (4 if using a full pound of meat)
2 cups non-fat Greek yogurt
2 cups chunky salsa
2 cups lettuce, thinly sliced
1 cup low fat shredded cheddar cheese
4 green onions, sliced
Cook the ground turkey in a medium skillet over medium-high heat, breaking it up with a wooden spoon. Once no pink remains add the taco seasoning and 1/2 cup water. Stir to combine well. Let the meat simmer about 10 minutes, or until most of the liquid is gone. Spread the smashed black beans in the bottom of a deep dish pie plate for your first layer. Then add the seasoned turkey, Greek yogurt, salsa, making sure to smooth each layer out evenly. Top with the lettuce, cheese, and green onions.