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Taco Salad

  • Author: Beth Djalali


1 lb ground turkey (or ground beef)

2 tablespoons homemade taco seasoning (or one package storebought)

1 cup black beans (from a can; drained & rinsed)

1 cup corn kerneals (from a can; drained & rinsed)

1 cup tomatoes (chopped)

1 cup shredded cheese

4 handfulls romaine lettuce (or iceberg; washed, dried & cut into bite-sized pieces)

1 cup tortilla strips


1 avocado (peeled & chopped; optional)

sour cream




Cook turkey over medium heat in a non-stick pan, breaking it up with a spatula. Cook for 7 or so minutes, until no pink remains.

Drain the pan from grease or liquid if necessary.

Add ⅔ cup of water to the pan with the taco seasoning. Cook, stirring frequently until sauce is bubbly and thickened and meat is evenly coated.

Remove pan from heat and set aside to cool slightly.

Combine all ingredients and divide between four bowls.