Super Simple Taco Salad
Taco salad is a quick and easy meal packed full of all the flavors and textures everyone loves in a classic taco!
Servings: 4 to 6
Ingredients
For the turkey taco meat
- 1 lb lean ground turkey
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ cup water
For the salad
- 1 head romaine lettuce, chopped into bite-sized pieces
- 1 15 oz can black beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup shredded cheddar cheese
- 1 medium avocado, diced
- tortilla chips, lightly crushed, for serving
- salsa, for serving
- sour cream, for serving
For the Garlicky Red Wine Vinaigrette
- ¾ cup extra virgin olive oil
- ½ cup red wine vinegar
- 1 tablespoon dijon mustard
- 3 cloves garlic, pressed or finely minced
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
For the turkey taco meat
- In a large skillet sprayed with nonstick spray, cook & crumble the ground turkey until no longer pink. Add spices and ½ cup water, simmer and stir until the water is fully evaporated. Set aside.
For the salad
- In a large serving bowl, add the lettuce, cooked turkey taco meat, beans, tomatoes, onion, cheddar and avocado.
For the garlicky red wine vinaigrette
- Combine olive oil, red wine vinegar, dijon mustard, garlic, salt & pepper in a jar with a tight-fitting lid and shake well to combine.
Serving
- 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.
Notes
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.