Taco Salad
It doesn’t have to be Taco Tuesday to enjoy this zesty salad.
| Temperature: | Medium |
| Serving size: | 1 cup salad + 1 cup taco filling |
| Prep time: | 5 minutes |
| Cook time: | 10 minutes |
| Total time: | 15 minutes |
| Equipment: | Large bowl Skillet/frying pan Small bowl Paper towels Can opener Colander or strainer |
| Utensils: | Wood spons or spatula |
Nutrition Facts
Recipe PDFIngredients
1 tablespoon vegetable or olive oil
1 pound ground turkey, extra lean
1 small onion, chopped into 1/4-inch pieces
1 packet low-sodium taco seasoning OR 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon onion powder and 1/4 teaspoon cayenne pepper
1 15 ounce can pinto or black beans, rinsed and drained
3/4 cup salsa
4 cups salad greens, torn into small pieces
2 tomatoes, chopped into 1/2-inch pieces
1/2 cup green pepper, chopped into 1/4-inch pieces
1/2 cup shredded cheddar cheese
Instructions
1. Before you begin, wash your hands, surfaces, utensils, produce, and tops of cans.
2. In a medium skillet, heat oil over medium heat. Add ground turkey, onion and taco seasoning. Using a wooden spoon or spatula, break meat apart into small pieces. Cook thoroughly until meat is no longer pink, about 6 to 8 minutes.
3. Add beans and salsa to skillet and gently mix to incorporate and cook 3 to 4 more minutes, stirring occasionally.
4. While meat is cooking, place salad greens, tomatoes and green pepper in a mixing bowl and toss gently.
5. When ready to serve, spoon meat mixture over salad greens and top with shredded cheese.
Tips
Leave taco meat on side until ready to serve.
What goes in Taco Salad?
