This is a variation of the beef taco salad a made about four or five weeks ago. (See: http://cookbookmeals.com/post/5055447381/beef-taco-salad) I tried to slim the recipe down a little more, swapping 93% lean ground turkey in for the beef. I added a few other ingredients. It was yummy, but a little dryer than the beef (which is not a surprise of course.)
- Starting by browning 1 package of ground turkey over medium high heat.
- When the turkey is no longer pink, add your spices. I used a combination of chili powder, cumin, ground cayenne, and s&p. I really just eyeballed it all and tasted as I went along.
- Stir to coat the meat with the spices. Cook a minute or two longer.
- Add half a bottle of beer and deglazed the pan. (Scrap up any brown bits from the bottom of the pan with a wooden spoon.)
- Stir in a 14.5 ounce a can of pink beans (drained and rinsed) and a few chopped scallions.
- Let the beans warm through, then add some water (not too much!).
- Lower the heat and let simmer.
- Meanwhile, chop 3 heads of romaine and 3 tomatoes, as well a few more scallions.
- To serve, start by filling your bowl with lettuce.
- Top with some tomatoes.
- Add the turkey mixture.
- Cover with cheese. (I used Sargento’s Shredded Pepperjack, for some heat.)
- Spoon on some salsa and top with the scallions.
- Squeeze the juice from half a lime into each bowl (for some acidity and moisture).
If (or rather when) I make this again, I will add in some garlic and maybe onions to the turkey. I would also recommend adding a can of Rotel Tomatoes with Green Chilies to the turkey. (The liquid would help keep the turkey more moist.)
Overall, this was a satisfying meal. It left me feeling full, but in a good way. I wasn’t guilty about it at all!