Yes, an absolutely delicious taco salad without a shell, chips or even rice. This is so good Dan requested it for lunch 3 days in a row! It also makes a fast and yummy dinner in 20 minutes flat.
Feel free to adjust the ingredients to fit your liking. I make 1 lb. of meat (enough for 4 servings) at once, but you can easily make as much or little as you like. And, I really just use a handful of each ingredient but I tried to give an approximate measurement here.
Healthy Taco Salad
Per serving:
2-3 cups lettuce of choice
Vegetables of choice, chopped. Some good options include carrots, tomatoes, fresh peppers (green, red and/or hot), red onion, olives and corn
¼ cup canned beans (such as black, kidney or great northern), drained and rinsed
4 oz. taco-seasoned ground turkey *see instructions below*
½ small or ¼ large avocado, chopped (optional)
1-2 T shredded cheese of choice, such as cheddar
For topping: salsa, sour cream, and/or ranch or blue cheese dressing
Prepare taco meat as directed below*. If eating right away, layer all ingredients through cheese in order listed above. Drizzle/scoop toppings over the salad as a dressing. Enjoy!
* Taco meat – enough for 4 servings:
Cook 1 lb. ground turkey breast in a medium to large saucepan over medium heat, breaking up, until cooked through. Drain. Add ½ packet taco seasoning and 1-2 T water. Stir well. Best served hot.
Note: Per serving, this equates to ¼ lb. turkey and ~1 t. taco seasoning if you want to make a different number of servings at once.
Packing instructions: In a medium/large container, layer lettuce, beans, vegetables and cheese. Pack meat in a separate small bowl. Toss the chopped avocado with just enough lemon juice to coat, and wrap tightly in plastic wrap. Finally, you’ll want the salsa, sour cream and/or salad dressing in another container.
To serve: Reheat turkey in microwave. Add meat, avocado, and salsa/sour cream to lettuce bowl and enjoy!
No comments:
Post a Comment