It's Taco Time!
Can we talk about how I forgot to add the CHEESE to the salad pictured above? If you know me, you know that cheese is my one true love. So how did I forget to add it to my salad? Ugh. Fail. Anyhow, the salad still tasted amazing and I'm including the cheese in the recipe below. Don't forget about it like I did!
Also, happy belated Cinco de Mayo? I didn't eat this salad on May 5th, but I never really need an excuse to eat Mexican food anyway. This salad was the perfect combination of eating a tasty thing, but also eating something relatively healthy. I'm being real when I say I still have leftover jellybeans from Easter that I am munching on daily. Soooo a salad? Yup, I need that in my life.
Turkey Taco Salad
- 1 1/2 pounds lean ground turkey
- 1 tablespoon olive oil
- 1/4 onion, finely diced
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fresh black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon onion powder
- dash crushed red pepper
- dash smoked salt - optional
- 6 cups shredded lettuce
- shredded Mexican cheese blend
- for the rest of the salad - shredded lettuce, diced avocado, green onions, sour cream
1) In a large saucepan, drizzle in the olive oil. Add in the onions and saute for a minute or two, until the onions begin to soften.
2) Then add the turkey to the pan. Sautee until cooked through, about 3 minutes. Drain any excess liquid.
3) Pour in the tomatoes and add the seasonings, from the chili powder down to the smoked salt (if using).
4) Allow the mixture to simmer for another 2-3 minutes.
5) Place the lettuce in the plates or bowls to be used. Add the turkey mixture on top.
6) Dress the salad with the desired toppings (I chose diced avocados, cheese, green onions, and sour cream. Serve immediately.
--recipe slightly adapted from Real House Moms