1. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring, until slightly, soft about 4 minutes.
2. Add the turkey and cook, crumbling with the back of a spoon, until no trace of pink remains, 5 to 7 minutes. Stir in chili powder and ½ teaspoon salt.
3. Spoon the filling into taco shells and top with the lettuce, cheddar, and tomato.
4. Microwave the Mexican rice and refried beans.
