How To Make Turkey Black Bean Taco Salad
This taco salad is loaded with seasoned turkey and black beans, with lettuce, tomatoes, and avocado, drizzled with salsa crema.
Turkey and Black Beans:
Heat olive oil in a large skillet over medium-high heat.
Add onion and saute for 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through.
Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander, and paprika.
Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally.
Stir in black beans and reduce heat to low, then season with salt and pepper to taste.
Allow to simmer uncovered, stirring occasionally, for 5 minutes. Add in 1 to 2 tablespoons more chicken broth if needed. Cover and keep warm until ready to serve.
On dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado, and red onion.
Spoon cilantro-lime crema or salsa crema over salads. Serve immediately.
In a small mixing bowl stir together sour cream, salsa, and lime juice. Season with salt and pepper to taste.
- Calories: 914.16kcal
- Fat: 37.86g
- Saturated Fat: 11.56g
- Trans Fat: 0.45g
- Monounsaturated Fat: 14.82g
- Polyunsaturated Fat: 7.78g
- Carbohydrates: 95.66g
- Fiber: 23.80g
- Sugar: 10.54g
- Protein: 55.33g
- Cholesterol: 113.22mg
- Sodium: 1499.22mg
- Calcium: 472.46mg
- Potassium: 2691.55mg
- Iron: 9.51mg
- Vitamin A: 758.21µg
- Vitamin C: 25.75mg
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