Turkey Taco Salad

This is a variation of the beef taco salad a made about four or five weeks ago.  (See:  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!


I'm a middle school math teacher by day and a total food enthusiast by night.

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