Taco salad is one of my guilty pleasure foods. When I'm alone at my parents' house, I like to make a large one and enjoy it for several meals.
This divine variation features ground turkey mixed with a store made salsa. The recipe calls for zucchini and bell pepper, but if you prefer eggplant and squash, use those instead.
To make a vegetarian version replace the ground turkey with canned beans. Sound tasty? Get the recipe: read more.
4 tablespoons olive oil
1 small onion, diced
1 pound ground turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce, leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup shredded cheese, such as white cheddar or Monterey Jack (about 4 ounces)
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes.
- Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
- Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
- In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil.Transfer to serving plates, and top with turkey mixture and cheese.
- Main Dishes, Salads