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Turkey Taco Salad
This healthy, reimagined taco salad recipe (adapted from Taste of Home) can be on the table in 30 minutes.
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Ingredients
number of servings
1
- 1 tablespoon olive oil
- 12 ounce ground turkey
- 1 medium red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1⁄3 Cup chopped onion
- 3 garlic cloves, minced
- 11⁄2 Cup frosting
- 1⁄2 Cup canned red kidney beans, rinsed and drained
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 8 Cup torn romaine lettuce
- 2 tablespoon fresh cilantro leaves
- chopped tomatoes, shredded cheddar cheese, crushed tortilla chips
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Directions
30 min.
1. Step
Heat the olive oil in a large skillet over medium heat. Add the turkey, peppers, onion, and garlic and cook until turkey is no longer pink and the vegetables are tender, about 8 minutes. Break up the turkey into crumbles as it cooks.
2. Step
Stir in the salsa, beans, chili powder, and cumin and heat through, about 3 minutes.
3. Step
Divide the romaine among four serving plates. Top with the turkey mixture and sprinkle with the cilantro and suggested toppings.
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