I can never get tired of making or eating Mexican food. It’s definitely a trend in my house, and makes it easier for me to prepare food throughout the week. When I don’t feel like wrapping my hands on a burrito, or a taco, I opt for a Turkey Taco Salad instead. Plus, it’s easy to pack for lunch! And, I can come home to have it for dinner.
If you like a little kick, add fresh or canned jalapenos.
One tip: Remember to add just enough dressing when eating right away, and leave the dressing on the side when packing your dish, so it won’t go soggy.
Ingredients
- 1 pound ground turkey
- 1 (1.25 ounce) package taco seasoning mix
- 1 (15 ounce) can black beans, rinsed and drained
- 1 head iceberg lettuce, shredded
- 2 tomatoes, diced
- 1 (10 ounce) bag tortilla chips, coarsely crumbled
- 1 (8 fluid ounce) bottle thousand island dressing
- 1 fresh or canned Jalepeno (optional)
Instructions
- Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
- Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
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