Side
Taco Salad
Ground turkey simmers with kidney beans, tomatoes, cumin, and chili powder until the spices bloom and the mixture turns rich and savory. Spooned over crisp romaine and finished with a creamy salsa-sour cream drizzle, each bite delivers hearty warmth and bright freshness.
- Total
- 24 min
- Prep
- 15 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 447
- Protein
- 42g
- Carbs
- 27g
- Fat
- 19g
- Fiber
- 10g
- Sugar
- 5g
- Sodium
- 686mg
Ingredients
- 1/2 cup prepared salsa
- 1/4 cup reduced-fat sour cream
- 1 tsp canola oil
- 1 medium onion, chopped
- 3 clove garlic, minced
- 1 lb 93%-lean ground turkey
- 2 large plum tomatoes, diced
- 1 14-ounce can kidney beans, rinsed
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/4 cup chopped fresh cilantro
- 8 cup shredded romaine lettuce
- 1/2 cup shredded sharp Cheddar cheese
Instructions
- Combine salsa and sour cream in a large bowl.
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
- Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.