Taco Salad
Total Time: 00h 15m
Hands-on Time: 00h 15m
Makes: 4 servings
This simple and wholesome taco salad recipe will become your weeknight go-to. Featuring ground turkey, tomatoes, kidney beans and Mexican spices, this filling is also a perfect addition to tortilla chips for nachos, warmed tortillas for tacos or tostadas, or just to dip chips into. Top with sour cream, guacamole or salsa and serve immediately.
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Ingredients
- 1 pound lean ground turkey or beef
- 1 tablespoon vegetable or olive oil
- 2 tablespoons Frontier Co-op® Mexican Seasoning
- 1 teaspoon Frontier Co-op® Cumin Seed
- 1 teaspoon Frontier Co-op® Sea Salt
- 1 can (15 ounces) dark red kidney beans, drained
- 1 can (15 ounces) chopped tomatoes in sauce
- 1 teaspoon Frontier Co-op® Cilantro
- 2 cups lettuce
- 1/2 cup shredded cheese
Directions
- In skillet, brown ground turkey in the oil over medium heat. Add beans, tomatoes, Mexican seasoning, cumin, cilantro and salt, and continue to cook just until heated through.
- Serve in edible tortilla bowl or on a bed of salad greens topped with any or all of the following condiments: tortilla chips, grated Cheddar or Monterey Jack cheese, chopped green onions, diced fresh tomato, sour cream, chopped fresh cilantro. Finish with a generous serving of salsa.
