About This Recipe:
Salad season is upon us, and what better way to celebrate than with a taco salad bowl. Like most of my salad recipes, this is really just more of an “assembly” and inspo idea for a quick, healthy meal. The only thing that you actually have to cook is the ground turkey, and then after that it’s all about the toppings. This would also be great with avocado, pepper jack cheese, sour cream, red onions, etc. You can use your favorite store bought dressing for this, but I prefer just a squeeze of lime juice, olive oil, and maybe some red wine vinegar. Everything will be ready in 20 minutes- perfect for when it’s too nice out to be in the kitchen for long.
Enjoy!
Ingredients (4 servings)
-1 head of romaine lettuce, washed and chopped
-1 lb ground turkey
-14 oz black beans, rinsed and drained
-1 cup frozen corn
-2 plum tomatoes, diced
-3/4 cup shredded cheddar cheese
-1/4 cup pickled jalapeños
-2 limes, quartered
-Olive oil
Turkey Seasonings
-1 tsp cumin
-1 tsp onion powder
-1 tsp garlic powder
-1/2 tsp paprika
-1/2 tsp oregano
-Salt and pepper
Instructions (20 minutes)
1. In a large skillet over medium high heat, add in a tbl of olive oil and brown the ground turkey. Add in all of the seasonings and then cook for about 6-7 minutes until fully cooked. Remove to a dish.
2. Add in the frozen corn to one side of the skillet, and the black beans to the other side to heat through. Season with salt and pepper.
3. Assemble the taco bowl salads with the romaine, turkey, beans, corn, tomatoes, shredded cheddar, and jalapeños. Serve with the limes and olive oil, or your favorite dressing if desired.
The Corporate Cookbook 