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1 Tbsp olive oil
3/4 cup chopped yellow onion
1 lb 95% lean ground turkey
2 cloves garlic
Salt and freshly ground black pepper
1 Tbsp chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
Iceberg or Romain lettuce leaves, doubled up, for serving
Shredded Mexican cheese, diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving
Heat olive oil in a non-stick skillet over medium-high heat.
Add onion and sauté for 2 minutes.
Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes.
Add chili powder, cumin, paprika, tomato sauce and chicken broth.
Reduce to a simmer and cook about 5 minutes until sauce has reduced.
Serve mixture over lettuce leaves with desired toppings.