Ground Turkey Taco Salad
This ground turkey taco salad recipe is easy, simple, inexpensive, colorful and satisfying. What more could you want? This flexible salad is a regular staple around our home during the spring and summertime. Dressing ideas: mix salsa and sour cream together and add a dash of cayenne pepper. Or, also consider ranch dressing, or just a dollup of sour cream.
"Very filling, and highly flexible salad. Works well as a base for all kinds of optional "add-ons", be it corn -- canned or better yet, left over from the night before, green onions, cilantro, white or red onion, jalapenos, limes... whatever is in your fridge that is vaguely Mexican."- stevemur
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|1 poundGround turkey|
|1 packageDry taco seasoning mix|
|2 cupsCheddar; grated|
|1 canBlack beans; or red kidney beans|
|2 largeTomato; diced|
|1 mediumWhite onion|
|1 bagTortilla shells|
|1 12-oz canRefried Beans|
|0.5 cupSour cream|
|1 canJalapeno peppers|
|3 Scallion; chopped|
Ground Turkey Taco Salad Preparation
In a medium-sized skillet, brown the ground turkey with the taco seasoning mix over medium-high heat, stirring to break up the meat: drain and cool. Heat beans in a saucepan on low to medium-low heat.
Now, this is a hot and cold salad. While the natural American tendency is to put the hot food (beans/ground turkey) on top of a bed of lettuce, it works much better to sequence it as follows:
1) Place a small dollop of refried beans on plate
2) Add ground turkey
3) Sprinkle with cheese
4) Heat in microwave for 1 minute on medium high or high power
5) Add chopped lettuce, tomatoes, black beans, jalapenos, cheese... sour cream... salsa and any optional items you want.
Top with crushed tortilla chips, also optional.
Easy, inexpensive, satisfying. I cut down on the kidney beans; we enjoyed it.
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