With Cinco de Mayo just around the corner, I decided to create a healthier version of a taco salad. Rather than using ground beef, I used lean ground turkey and made my own taco seasoning. All of the flavors of a traditional taco salad are there.
About the Salad
I like to prepare my salad with a layer of crushed corn chips on the bottom. You might prefer to have them on top. Prepare it the way that will make you happy. Like black olives? Throw a few on top. What about jalapenos? They would be great on top as well. If you don’t like spicy food, omit the cayenne. If you LOVE spicy food, consider adding a little bit more of the spice. I hope you enjoy it!
- Turkey is high in protein, the main building block of the body.
- If Benjamin Franklin had his way, the wild turkey would have been the official bird of the United States.
- June has been named National Turkey Lovers Month.
- Wild turkeys spend their nights in the low branches of trees.
- The fowl that we know as turkey was actually named after the country, Turkey, due to a case of mistaken identity.
Turkey Taco Salad
- 1 1/4 pounds ground turkey breast
- Taco Seasoning
- 1/4 cup water
- Chopped iceberg lettuce
- 1 can black beans rinsed and drained
- 1 can southwest-style corn drained
- Mexican-blend cheese
- Prepared salsa
- Avocado slices
- Corn or tortilla chips
- Ranch salad dressing optional
- 1 Tbsp chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon ground cayenne red pepper
- 1/2 teaspoon salt
Make the taco seasoning first by combining all ingredients in a small bowl. Set aside.
Crumble ground turkey into skillet that has been heated over medium-high heat. Cook until meat is thoroughly cooked (no longer pink). Reduce heat to low and add taco seasoning and water. Simmer for 3-5 minutes. Drain any excess liquid.
To make salad, place a layer of crushed corn or tortilla chips on the bottom of a salad bowl. Layer lettuce, seasoned turkey, black beans, corn, and cheese.
Top with salsa and avocado slices.
Drizzle with Ranch salad dressing, if desired.