Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels (canned or frozen, thawed)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons salsa
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has mostly evaporated and the turkey is well coated.
- While the turkey is cooking, prepare the salad dressing by whisking together sour cream (or Greek yogurt), salsa, and lime juice in a small bowl. Season with salt and pepper to taste.
- In a large bowl, combine chopped romaine lettuce, cherry tomatoes, corn, black beans, and cilantro.
- Divide the lettuce mixture among serving plates. Top each with a generous portion of the seasoned ground turkey.
- Drizzle the dressing over the salad just before serving.
Notes
- For extra crunch, add crushed tortilla chips or strips.
- Customize your salad with your favorite toppings like avocado, shredded cheese, or pickled jalapeƱos.
- Leftover turkey mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg