Taco Salad with Ground Turkey

Taco Salad with Ground Turkey

A hearty taco salad with seasoned ground turkey, crisp romaine, black beans, corn, tomatoes, avocado, cheddar, tortilla chips, and a creamy salsa-lime dressing.

Instructions

  1. Step 1

    Whisk the sour cream, salsa, and lime juice until smooth. Set the dressing aside.

    Ingredients used: 30.0 ml Lime Juice, 180.0 gr Salsa, 120.0 ml Sour Cream

    Cookware: small bowl, whisk

  2. Step 2

    Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.

    Timer: 4 min (fixed)

    Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

    Cookware: large skillet, wooden spoon

  3. Step 3

    Add the garlic and cook just until fragrant.

    Timer: 1 min (fixed)

    Ingredients used: 8.0 gr Garlic

    Cookware: large skillet, wooden spoon

  4. Step 4

    Add the ground turkey and cook over medium heat, breaking it into small crumbles, until no pink remains.

    Timer: 7 min (fixed)

    Ingredients used: 450.0 gr Ground Turkey

    Cookware: large skillet, wooden spoon

  5. Step 5

    Stir in the chili powder, cumin, paprika, salt, black pepper, and tomato paste. Cook until evenly combined.

    Timer: 1 min (fixed)

    Ingredients used: 8.0 gr Chili Powder, 1.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 2.0 gr Paprika, 5.0 gr Salt, 30.0 gr Tomato Paste

    Cookware: large skillet, wooden spoon

  6. Step 6

    Pour in the water and simmer over medium heat until the turkey mixture is moist but not watery. Remove from the heat and let it cool slightly.

    Timer: 4 min (fixed)

    Ingredients used: 120.0 ml Water

    Cookware: large skillet, wooden spoon

  7. Step 7

    Combine the romaine, tomato, black beans, and corn in a large serving bowl.

    Ingredients used: 240.0 gr Black Bean, 150.0 gr Corn Kernels, 300.0 gr Romaine Lettuce, 250.0 gr Tomato

    Cookware: large serving bowl

  8. Step 8

    Top the salad with the warm turkey mixture, cheddar, avocado, tortilla chips, and cilantro.

    Ingredients used: 200.0 gr Avocado, 100.0 gr Cheddar Cheese, 15.0 gr Cilantro, 100.0 gr Tortilla Chip

    Cookware: large serving bowl

  9. Step 9

    Drizzle with the prepared salsa-lime dressing and serve immediately.

    Cookware: large serving bowl

Nutrition (Estimated)

Food safety

Caution: medium

Prevent raw turkey and its utensils from contacting salad ingredients. Cook the turkey to 74°C. Refrigerate the dressing and leftovers within 2 hours, or within 1 hour when the ambient temperature is above 32°C.

Risk factors

  • Raw ground poultry can carry harmful bacteria.
  • Cut produce and dairy-based dressing require temperature control.