Easy Turkey Taco Salad
We've lightened up this quintessential Tex-Mex recipe but kept all of the flavor in this satisfying, quick and economical meal-in-a-bowl. To make this recipe Vegetarian, you can use tofu in lieu of the ground turkey. This recipe makes 2 meal-sized salads.
PREP TIME
15 minutes
COOK TIME
15 minutes
Ingredients
1/2 pound ground turkey
1 tablespoon olive oil
1 1/2 tablespoons taco seasoning
6 ounces Romaine lettuce, washed, dried and chopped
8 ounces grape or cherry tomatoes, washed, dried and halved
1/2 cup cheddar cheese, shredded
1/2 red or white onion, thinly sliced
1 avocado, peeled, pitted and chopped
1/2 cup corn kernels
Store-bought salsa and sour cream
1 tablespoon olive oil
1 1/2 tablespoons taco seasoning
6 ounces Romaine lettuce, washed, dried and chopped
8 ounces grape or cherry tomatoes, washed, dried and halved
1/2 cup cheddar cheese, shredded
1/2 red or white onion, thinly sliced
1 avocado, peeled, pitted and chopped
1/2 cup corn kernels
Store-bought salsa and sour cream
Directions
Heat oil in a medium-sized skillet to medium-high on the stove top. Add turkey and cook, breaking up the meat into bite-sized chunks with a spatula, until turkey is cooked through, about 8-10 minutes. Add taco seasoning and 1/4 cup water, stir and cook for 2-3 more minutes. Remove from heat and let cool for a few minutes before assembling the salads.
To assemble the salads, add lettuce to two serving bowls. Add turkey, tomatoes, avocado, onion, cheese and corn to bowls, dividing equally amongst bowls. Top with sour cream and salsa. Serve immediately.
To assemble the salads, add lettuce to two serving bowls. Add turkey, tomatoes, avocado, onion, cheese and corn to bowls, dividing equally amongst bowls. Top with sour cream and salsa. Serve immediately.
Looking for inspiration? Try these recipes:
Quinoa and Roasted Butternut Squash Salad
Pulled Pork BBQ Nachos
Slow Cooker Italian Sausage and Potato Soup
