You know it’s summertime when you get back from the pool with the kids around 5 o’clock and the thought of making dinner is… exhausting. Don’t call pizza delivery or pick up Chinese take out! This light taco salad recipe makes a delicious and nutritious quick weeknight dinner (or lunch!). This is the time of the year we rely on friends and family for extra help in the kitchen, right? I saw this recipe over at The Nourishing Home, tweaked it, and made it my own.
You’ll be done making this dish in 15min or less and will have an easy family meal everyone will love. I mean, who doesn’t like making their own salad? Or, lay out flour tortillas and make individual wraps. Enjoy!
- 1 pound ground turkey (or substitute with grass-fed ground beef)
- 1 TB Mexican/Taco seasoning
- 1/2 tsp sea salt (only if seasoning above is salt free)
- 1 cup salsa or pico de gallo
- 2 tbsp cultured sour cream
- 1 head romaine lettuce, cut into pieces/shredded almost (about 8 cups)
- 2 cups cooked pinto beans (15oz can drained)
- 1 cup corn
- 1 avocado, diced
- 1 cup grated cheddar cheese
- 1/4 cup sliced black olives
- whole wheat tortilla chips
- In a large skillet over medium-high heat, add two tablespoons of olive, oil, the ground turkey, Mexican/taco seasoning and salt. Cook, breaking the meat up, until no longer pink, about 5 to 6 minutes. Pour off any excess liquid. Stir in 1/2 cup of the salsa, 1 cup of corn and cook until heated through, about one minute.
- In a small bowl, combine the sour cream and remaining 1/2 cup of salsa to create the taco salad dressing. Add salt and pepper to taste.
- Place the lettuce, turkey mixture, beans, avocado, cheese and olives into separate bowls. Serve buffet-style so your family can make their own salad. Top with the taco salad dressing.
- Serve with whole wheat tortilla chips. These also make great wraps!
(Photo credit: Real Simple. Recipe adapted from www.realsimple.com)