this recipe is provided by realsimple.com
Turkey Taco Salad
Are you like me and have way too much turkey left over from Easter weekend gatherings? This is a great way to use it all up – and is kid-friendly too!
Makes 4 servings
Hands-on Time: 0hr 20m
Total Time: 0hr 45m
This recipe is: Kid Friendly
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- kosher salt and pepper
- 1 16-ounce container store-bought refigerated fresh salsa
- 2 tablespoons sour cream
- 1 head romaine lettuce, cut into pieces (about 8 cups)
- 1/2 9-ounce bag tortilla chips
- 1 15.5-ounce can pinto beans, rinsed
- 1 avocado, diced
- 1 cup grated Cheddar
- 1 6-ounce can sliced black olives (optional)
Directions
1. Heat the oil in a medium skillet over medium-high heat. Add the turkey and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.
2. Meanwhile, in a small bowl, combine the remaining salsa and sour cream.
3. Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if using) among bowls. Serve with the salsa-and–sour-cream dressing.
Tip
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.
Nutrition Per Serving
Calories 602; Fat 29g; Cholesterol 80mg; Carbohydrate 47g; Sodium 1560mg; Protein 43g; Fiber 12g; Sugar 6g; Sat Fat 8g; Calories From Fat 43%
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