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Turkey Taco Salad

Dinners and Mains

Turkey Taco Salad

Caroline Chambers, What To Cook When You Don’t Feel Like Cooking

Serves 4

Ingredients

For the turkey

  • 1 Tbsp extra-virgin olive oil
  • 1 lb ground turkey
  • 2 cups fresh or frozen corn kernels (from 4 ears of corn)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 Tbsp chili powder
  • 1 1/2 tsp kosher salt
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 lime

For the salad

  • 2 romaine hearts
  • 1 bunch cilantro
  • 1/4 cup salsa verde
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp sour cream, plus more for serving
  • Kosher salt
  • 1 (10 to 14 oz) bag coleslaw mix
  • 8 oz shredded white cheddar cheese
  • 2 cups tortilla chips, for serving
  • Hot sauce, for serving (optional)

Directions

  1. Make the turkey: Warm the olive oilin your largest skillet over medium-high heat. When it shimmers, add the ground meat. Cook, using a wooden spoon to break it up, until the meat is cooked through and no liquid remains in the skillet, 5 to 7 minutes. Reduce the heat to medium-low and add the corn, beans, chili powder, salt, cumin, paprika, and garlic powder. Juice the lime into the skillet and cook, stirring occasionally, until the mixture has thickened and is no longer liquidy, 3 to 5 minutes.
  2. Make the salad: Thinly slice the romaine and finely chop the cilantro.
  3. In a large bowl, whisk together the salsa verde, olive oil, sour cream, and a pinch of salt. Add the romaine, cilantro, and coleslaw and season with another big pinch of salt. Add the cheddar and the turkey mixture and toss to mix well.
  4. Divide the salad among bowls and crumble lots of tortilla chips over the top just before serving. Add a few shakes of hot sauce and an extra dollop of sour cream.

Recipe credited to Caroline Chambers, What To Cook When You Don’t Feel Like Cooking. Shared for documentation; please support the original creator. See our legal notice.