Spicy Turkey Black Bean Taco Salad Recipe

Ingredients

• 1 Tbsp olive oil
• 1 1/4 cups chopped yellow onion
• 3 cloves garlic, minced
• 20 oz 93% lean ground turkey
• Salt and freshly ground black pepper, to taste
• 1 cup low-sodium chicken broth
• 1/4 cup tomato paste
• 1 Tbsp chili powder
• 1 Tbsp ancho chili powder (or another 1 Tbsp regular chili powder)
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 medium head romaine lettuce, chopped
• 5 oz tortilla chips, slightly crushed
• 1 cup shredded cheddar or monterey jack cheese (or a Mexican blend, low fat is fine)
• 1 (10.5 oz) package grape tomatoes, halved or 2 roma tomatoes, chopped
• Optional: 1 avocado, diced
• Optional: 1/3 cup chopped red onion
• 1/2 cup light sour cream
• 6 Tbsp bottled salsa, such as Pace Medium Chunky
• 2 tsp fresh lime juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chopped onion and sauté for 3 minutes until softened, then add minced garlic and ground turkey. Season with salt and pepper. Cook, breaking up the turkey and stirring occasionally, until the turkey is fully cooked through and no longer pink.
3. Stir in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander, and paprika. Mix well to fully incorporate the tomato paste into the mixture.
4. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking and ensure even cooking.
5. Stir in the drained black beans and reduce heat to low. Taste and season with additional salt and pepper as needed.
6. Let the mixture simmer uncovered on low heat for 5 minutes, stirring occasionally. Add 1 to 2 tablespoons more chicken broth if the mixture looks too dry. After simmering, cover the skillet and keep warm until ready to assemble the salad.
7. On individual dinner plates, create layers starting with chopped romaine lettuce, then crushed tortilla chips, followed by the warm turkey and black bean mixture, shredded cheese, grape or roma tomatoes, diced avocado, and chopped red onion if using.
8. In a small bowl, combine light sour cream, bottled salsa, and fresh lime juice. Stir until well mixed. Season with salt and pepper to taste.
9. Drizzle the salsa crema over each assembled salad and serve immediately for best texture and flavor.

Nutrition

Serving: 1 serving | Calories: 370kcal | Carbohydrates: 30g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 450mg | Fiber: 7g | Sugar: 4g