Turkey Salad in a Baked Tortilla Shell

1 package (4 shells) salad shells (such as Azteca Bake and Fill)1 tablespoon vegetable oil20 ounces ground turkey breast2 teaspoons ground cumin2 teaspoons chili powder (or to taste)1 teaspoon onion salt 1/4- 1/2 teaspoon hot pepper sauce1 can (8 ounces) tomato sauce1 can (15 ounces) dark kidney beans8 ounces lettuce, any kind, chopped or torn1 large tomato, chopped2 ounces shredded carrots1 bunch green onions, sliced1 can (2.2 ounces) sliced black olives (optional) 1/4- 1/3 cup prepared Italian dressing8 ounces shredded cheddar cheeseHeat oven to 350 degrees.Let shells sit at room temperature for 15 minutes. Shape over forms and place in oven and bake 6-10 minutes or until lightly brown. Let stand 1 to 2 minutes; remove from forms. Cool upright on wire rack.Heat oil in a 12-inch skillet over high heat. Add turkey, crumble and cook with cumin, chili powder, onion salt and hot pepper sauce. Cook thoroughly, about 5-8 minutes. Stir in tomato sauce and kidney beans; cook until warm.In a large bowl place torn lettuce, tomato, carrot and onion. Add the dressing and toss until coated. Divide salad mixture among shells, top with turkey mixture. Sprinkle with cheese and olives to taste.Serves four.Cook's beverage note: Serve with Negra Modelo dark ale or Jose Cuervo Golden MargaritaNutrition values per serving: 888 calories, 49 g fat (17 g saturated), 56 g carbohydrates, 15 g fiber, 61 g protein, 159 mg cholesterol, 1,304 mg sodium.