Family-Friendly Recipe of the Week – April 13th (Turkey Taco Salad)

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!salad

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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