Turkey Taco Salad
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. —Angela Matson, Amboy, Washington
Ingredients
- 12 ounces ground turkey
- 1 medium sweet red pepper, chopped
- 1 small sweet yellow pepper, chopped
- 1/3 cup chopped onion
- 3 garlic cloves, minced
- 1-1/2 cups salsa
- 1/2 cup canned kidney beans, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 8 cups torn romaine
- 2 tablespoons fresh cilantro leaves
- Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips
Directions
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1In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
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2Stir in salsa, beans, chili powder and cumin; heat through.
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3Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
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