Looking for a lean twist on a classic Mexican salad? With this quick and simple Turkey Taco Salad recipe you can say yes to amazing taco flavors while also saying no to gluten. It’s carb-conscious, too!
(16-ounce) package JENNIE-O® Lean Ground Turkey
cup CHI-CHI'S® salsa
tablespoons red wine vinegar
tablespoon chili powder
(15-ounce) can kidney beans or garbanzo beans, rinsed and drained
cups shredded lettuce, divided
cup chopped bell pepper
tablespoons shredded Cheddar cheese
sour cream, if desired
avocado, sliced, if desired
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Stir in salsa, vinegar, chili powder and beans; cook until hot.
On 5 plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.
Serve with sour cream and avocado, if desired.