Cookbook Meals

Simple Easy Recipes with Step-by-Step Photos

  • Home
  • About Me
  • Recipes
    • Appetizer
    • Breakfast
    • Dessert
    • Entrée
      • Beef
      • Chicken
      • Pasta
      • Pork
      • Sausage
      • Seafood
        • Cod
        • Scallops
        • Shrimp
        • Tilapia
      • Turkey
      • Vegetarian
    • Salad
    • Side Dish
      • Broccoli
      • Broccoli Rabe
      • Brussels Sprouts
      • Cabbage
      • Cauliflower
      • Green Beans
      • Peppers
      • Potatoes
      • Spinach
      • Squash
      • Tomatoes
      • Zucchini
    • Slow Cooker
    • Soup
  • Holidays
    • Halloween
    • Thanksgiving
    • Christmas
    • Super Bowl
    • Valentine’s Day
    • Saint Patrick’s Day
    • Easter
    • Fourth of July
  • Work With Me
  • FAQs
  • Products I Love
  • My Store

Turkey Taco Salad

May 30, 2011 by Katie Leave a Comment

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

Filed Under: Salad Tagged With: dinner, mexican, salad, turkey

« Turkey Tacos Picadillo
Greek Grilled Chicken Salad Bar »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Blog Search

Categories

  • Appetizer
  • Breakfast
  • Dessert
  • Entrée
    • Beef
    • Chicken
    • Pasta
    • Pork
    • Sausage
    • Seafood
      • Cod
      • Scallops
      • Shrimp
      • Tilapia
    • Turkey
    • Vegetarian
  • Products I Love
  • Salad
  • Sandwich
  • Side Dish
    • Broccoli
    • Broccoli Rabe
    • Brussels Sprouts
    • Cabbage
    • Cauliflower
    • Green Beans
    • Peppers
    • Potatoes
    • Spinach
    • Squash
    • Tomatoes
    • Zucchini
  • Slow Cooker
  • Soup
  • Uncategorized

Archives

Recent Comments

  • My Thanksgiving Menu on Roasted Brussels Sprouts
  • Harold Burton on Slow Cooker Turkey & Lentil Chili
  • Deb on Fried Cabbage
  • Josie on Fried Cabbage
  • Tempting Veggie Tots that Made Cauliflower a Welcomed Visitor - TraveLangs on Cauliflower Tots

Copyright © 2023 · Tasteful theme by Restored 316