Taco salad is a quick and easy meal packed full of all the flavors and textures everyone loves in a classic taco!
- 1 lb lean ground turkey
- 1 Tbsp chili powder
- 1/2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1/2 cup water
- 1 head romaine lettuce, chopped into bite-sized pieces
- 1 15 oz can black beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese
- 1 medium avocado, diced
- tortilla chips, lightly crushed, for serving
- salsa, for serving
- sour cream, for serving
- 3/4 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 Tbsp dijon mustard
- 3 cloves garlic, pressed or finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
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In a large skillet sprayed with nonstick spray, cook & crumble the ground turkey until no longer pink. Add spices and 1/2 cup water, simmer and stir until the water is fully evaporated. Set aside.
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In a large serving bowl, add the lettuce, cooked turkey taco meat, beans, tomatoes, onion, cheddar and avocado.
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Combine olive oil, red wine vinegar, dijon mustard, garlic, salt & pepper in a jar with a tight-fitting lid and shake well to combine.
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Add dressing to taste and toss well to combine. Divide among individual bowls and top with crushed tortilla chips, salsa and sour cream to taste.
I like to make a big batch of the taco seasoning and keep it in my spice drawer to make the process even easier. You can swap out a packet of taco seasoning if you like, but I really love this combination of spices!
This recipe is super flexible, so feel free to swap out ingredients based on your preferences or what you have on hand.
If you don't think you're going to eat the whole batch, I would recommend adding the dressing, crushed tortilla chips, salsa and sour cream individually, that way the salad wont get soggy.