Taco salad is a huge hit in our house, since it combines great flavor with protein all wrapped up in a yummy little fiesta. This version uses ground turkey which is notoriously flavorless, so we have a few tricks to up the taste factor.
- 1 head Romaine lettuce, chopped
- 1Tbsp. olive oil
- 1 lb. (more or less) ground turkey
- 1 onion, any color, rough chopped
- 1 or ½ Tbsp. chili powder (depending on the spicy tolerance)
- 1 Tbsp. Balsamic vinegar
- ¾ c. grated cheddar cheese
- 2 Haas avocados, large dice
- ½ lemon
- 1 large can stewed tomatoes
- 1 can kernel corn
- 1 can black beans
- 1 bag blue corn chips
- Drizzle olive oil around a big pot on medium heat. Add onions and ground turkey; cook until seared. Drizzle with Balsamic, add the chili powder and brown a little more. The balsamic adds flavor and colors the turkey, making it visually more appealing.
- Next, add the canned ingredients: corn, tomatoes and black beans. Mix all ingredients together and continue cooking until it’s all hot. Meanwhile, set your table with pasta-style bowls (this is a big salad). Place a handful of blue corn chips in each bowl. When you cut the avocado, squeeze the lemon on it so the avocado won’t brown.
- With your chopped Romaine in a really big salad bowl, add the cheese and avocado, then mix. Next, add the turkey mixture and toss gently. Serve generous portions atop the corn chips and eat immediately! Salsa and/or sour cream are optional.
- Tip: Open cans, drain and rinse your beans while the turkey cooks. Don’t try another type of lettuce to replace romaine, it won’t hold up. This recipe easily doubles, so we often use the turkey mix for tacos or burritos the same day. Kids all ages love this!
Link to intructions through playing cooking games:
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