Turkey Tacos

Place a medium size nonstick skillet over medium-high heat and add 2 tablespoons EVOO, about two turns of the pan. Add the ground turkey, season with salt and pepper and cook, breaking up the pieces with the back of a wooden spoon or a potato masher, for about 6-7 minutes, until brown all over.

Add another turn of the pan of EVOO if the mixture is dry, then add the onion, garlic and jalapeo to the skillet. Cook for about 3-4 minutes, then add the chili powder and cumin and cook for another couple of minutes. If the mixture seems dry, add a couple tablespoons of water to loosen it up. Turn the heat off and set aside to keep warm.

While the turkey is cooking, place a medium to large skillet over medium-high heat, adding the EVOO. Add the garlic, onion and bell pepper to the pan and cook for 3-4 minutes. When slightly tender, add the corn and cook for 3-4 minutes more, or until heated through and slightly golden brown in color. During the last minute of cooking, add the lime juice, black beans and scallions and toss to combine. Set aside.

Add the ranch dressing, pimentos, chili powder, cumin, lime and cilantro to a food processor and pulse to combine until the pimentos are pureed. Empty the flavored ranch into a bowl and stir in the scallions. Season with pepper, to taste.

Serve the turkey with the whole grain tortillas or hard taco shells, shredded cheddar cheese and lettuce, then drizzle with the Yum-o! Southwest Ranch. Serve the Black Bean and Corn Salad alongside.