Name: Turkey Taco Salad Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: For Bean and Turkey Topping:; 2 tbsp olive oil; 1 medium onion; 1 clove garlic; 2½ tsp ancho chili powder; 2 tsp ground cumin; 1 tsp oregano; ¼ tsp salt; fresh ground black pepper; ½ lb ground turkey; 15 oz fire roasted tomatoes; 15 oz black beans; 1 cup corn kernels; For Salad:; 2 tbsp sherry vinegar; ¼ tsp salt; fresh ground black pepper; 5 tbsp olive oil; 2 hearts of romaine; ½ pint cherry tomatoes; ½ red onion; 6 radishes; 2 ripe avocados; 1 cup Monterey Jack cheese; handful of cilantro leaves; ½ cup sour cream; 1 lime

How To Make Turkey Taco Salad

Savory, spicy and fresh, this taco salad has a hefty portion of turkey, beans, and corn all served with lettuce, avocado, and sour cream.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

For Bean and Turkey Topping:

2tbspolive oil
1mediumonion,finely chopped
1clovegarlic,finely chopped
2½tspancho chili powder,or regular chili powder
2tspground cumin
1tsporegano
¼tspsalt
fresh ground black pepper
½lbground turkey
15ozfire roasted tomatoes,diced
15ozblack beans,rinsed and drained
1cupcorn kernels,(fresh or frozen)

For Salad:

2tbspsherry vinegar
¼tspsalt
fresh ground black pepper
5tbspolive oil
2hearts of romaine,chopped or sliced
½pintcherry tomatoes,halved
½red onion,sliced
6radishes,thinly sliced
2ripeavocados,sliced
1cupmonterey jack cheese,shredded, or more, to taste
handful of cilantro leaves,stems removed
½cupsour cream
1lime,cut into wedges

Instructions

In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper.
Cook, stirring occasionally for 5 minutes, or until the onions soften.
Add the ground turkey and continue cooking. Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink.
Stir in the diced tomatoes, black beans and corn. Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time.
Remove the skillet from the heat. Taste for seasoning and add more salt, if desired. Cool briefly.
In a bowl large enough to hold the lettuce, whisk together the vinegar, salt and a few grinds of fresh black pepper. Gradually whisk in the olive oil until the dressing looks combined.
Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if desired.
Divide the lettuce among 4 to 6 plates. Divide the filling between the plates, and garnish with the tomatoes, onions, avocado, radishes, shredded cheese and cilantro. Top each salad with spoonful of sour cream and a lime wedge, and serve.