Description
Craving a vibrant, healthy meal that packs bold Tex-Mex flavors without the heaviness of traditional tacos? The Turkey Taco Salad, with 12 glowing reviews, is your answer! This dish features lean ground turkey, colorful bell peppers, and a spicy salsa-bean mix, served over crisp romaine with fresh cilantro and customizable toppings
Ingredients
To make Turkey Taco Salad for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:
- Ground Turkey (12 oz): Lean, protein-rich base.
- Sweet Red Pepper (1 medium, chopped): Adds sweet crunch and color.
- Sweet Yellow Pepper (1 small, chopped): Brings vibrant, mild flavor.
- Onion (â…“ cup, chopped): Provides savory depth.
- Garlic Cloves (3, minced): Adds aromatic, savory backbone.
- Salsa (1½ cups): Delivers tangy, spicy flavor.
- Canned Kidney Beans (½ cup, rinsed and drained): Adds hearty texture and protein.
- Chili Powder (2 tsp): Brings warm, spicy notes.
- Ground Cumin (1 tsp): Adds earthy, nutty depth.
- Torn Romaine (8 cups): Crisp, fresh base for the salad.
- Fresh Cilantro Leaves (2 tbsp): Provides a fresh, herbaceous finish.
- Optional Toppings: Chopped tomatoes, shredded cheddar cheese, crushed tortilla chips.
Substitutions and Variations:
- Ground Turkey: Swap with ground chicken, beef, or plant-based ground meat for a vegetarian option.
- Bell Peppers: Use green bell peppers, poblano peppers, or zucchini.
- Kidney Beans: Replace with black beans, pinto beans, or chickpeas.
- Salsa: Choose mild, medium, or spicy salsa, or use fresh pico de gallo.
- Romaine: Substitute with iceberg lettuce, spinach, or mixed greens.
- Add-Ons: Include avocado, sour cream, jalapeños, or corn for extra flavor.
- Gluten-Free: Ensure salsa and tortilla chips (if used) are gluten-free (check labels).
- Low-Carb: Skip tortilla chips and add extra veggies like cucumber or radish.
Why These Ingredients Matter: The turkey and beans provide lean protein and fiber, while the peppers and salsa add vibrant flavor and nutrition. The romaine and cilantro bring freshness, and optional toppings make it customizable, creating a balanced, healthy meal perfect for Tex-Mex lovers.
Instructions
Step 1: Cook the Turkey and Vegetables
- In a large skillet, cook 12 oz ground turkey, 1 medium chopped sweet red pepper, 1 small chopped sweet yellow pepper, ⅓ cup chopped onion, and 3 minced garlic cloves over medium heat for 6–8 minutes, breaking up the turkey into crumbles, until the turkey is no longer pink (165°F internal temperature) and vegetables are tender.
- Drain excess fat from the skillet.
Tip: Break up turkey with a wooden spoon for even cooking, and stir occasionally to soften veggies evenly.
Step 2: Add Seasonings and Beans
- Stir in 1½ cups salsa, ½ cup rinsed and drained canned kidney beans, 2 tsp chili powder, and 1 tsp ground cumin.
- Cook for 2–3 minutes, stirring occasionally, until heated through and flavors are blended.
Tip: Stir gently to keep beans intact, and heat just until the mixture is warm and slightly thickened.
Step 3: Assemble the Salad
- Divide 8 cups torn romaine among 4 plates (about 2 cups per plate).
- Spoon the warm turkey mixture over the romaine, dividing evenly.
- Sprinkle each salad with 2 tbsp fresh cilantro leaves and optional toppings like chopped tomatoes, shredded cheddar cheese, or crushed tortilla chips.
Tip: Serve immediately to keep the romaine crisp and the turkey mixture warm.
Step 4: Serve
- Serve the salads right away to enjoy the contrast of warm turkey and cool greens.
Tip: Arrange toppings attractively to showcase the vibrant colors and textures.