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Turkey Taco Salad

This healthy, reimagined taco salad recipe (adapted from Taste of Home) can be on the table in 30 minutes.

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Ingredients

number of servings
1
  • 1 tablespoon olive oil Added to
  • 12 ounce ground turkey Added to
  • 1 medium red bell pepper, diced Added to
  • 1 small yellow bell pepper, diced Added to
  • 13 Cup chopped onion Added to
  • 3 garlic cloves, minced Added to
  • 112 Cup frosting Added to
  • 12 Cup canned red kidney beans, rinsed and drained Added to
  • 2 teaspoon chili powder Added to
  • 1 teaspoon ground cumin Added to
  • 8 Cup torn romaine lettuce Added to
  • 2 tablespoon fresh cilantro leaves Added to
  • chopped tomatoes, shredded cheddar cheese, crushed tortilla chips Added to
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Directions

30 min.
1. Step

Heat the olive oil in a large skillet over medium heat. Add the turkey, peppers, onion, and garlic and cook until turkey is no longer pink and the vegetables are tender, about 8 minutes. Break up the turkey into crumbles as it cooks.

2. Step

Stir in the salsa, beans, chili powder, and cumin and heat through, about 3 minutes.

3. Step

Divide the romaine among four serving plates. Top with the turkey mixture and sprinkle with the cilantro and suggested toppings.

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