Taco Salad with Turkey

Recipe Notes

• Unlike many salad recipes, this recipe is heated. I agree it looks like a mess. While heated salad is “weird” at first, the flavor is truly worth a little experimentation.
• Turkey tends to be a rather flavorless meat. By using the slow cooker, you can infuse turkey with a great robust taste.
• Use romaine lettuce instead of iceberg lettuce. Iceberg lettuce is nutritionally “weak”. Conversely, romaine lettuce is packed with nutrients.

Other recipes to try

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Taco Salad with Turkey

Try this healthy taco salad today. This recipe transforms ground turkey into a flavorful Mexican dish with beans, corn, lettuce, and tomatoes. Very diet friendly and wonderfully delicious.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Salad

Cuisine Mexican

Servings 6

Calories 295 kcal

Ingredients

  

• 1 lb ground turkey
• 3 romaine hearts (chopped)
• 1 can whole kernel corn (no salt added - 15 oz)
• 1 can pinto beans (no salt added - 15 oz)
• 1 can petite diced tomatoes (no salt added - 15 oz)
• 8 oz shredded cheddar cheese
• 1/2 cup Worcestershire sauce
• 2 tbsp cumin powder
• 1 tbsp crushed peppers
• 1/2 tbsp chili powder
• 1 tsp paprika
• 1 tsp black pepper
• 2 tbsp miso
• 1 cup beef broth (low sodium)
• 1 medium onion (minced)

Instructions

 

• Add 1 cup beef broth and 2 tbsp miso in small sauce pan. Heat on low. Stir until miso is incorporated into broth. Remove from heat.
• In a slow-cooker, add turkey, Worcestershire sauce, onions, and the spices. Mix together. Add miso broth and cook on high for 1 hour.
• In a large mixing bowl, add chopped lettuce. Add pinto beans, corn and half of the cheese. Mix together.
  
• Add the heated turkey mixture. Mix together. Add diced tomatoes and rest of cheese. Mix together.
  
• Serve warm in bowls.

Notes

Keyword taco salad, turkey