photo by www.RealSimple.com
This Real Simple dish makes a delicious and nutritious quick weeknight dinner.
I like to use soaked crockpot pinto beans and serve with a side of homemade tortilla chips.
Time-saving Tip: I love to “Cook Once, Eat Twice or More!” So to save time, I like to buy a few pounds of ground turkey (or grassfed ground beef) and brown it in a skillet over medium-high heat with some finely diced onion.
Then, I divide the cooked meat into 1-2 cup portions and freeze it for future use. That way, I have precooked ground meat on hand to make quick dinners on busy nights, such as crockpot chili, shepherd’s pie, spaghetti with meat sauce, and of course, this quick and easy taco salad recipe.
Ingredients
- 1 pound ground turkey or grassfed ground beef
- 1/2 tsp organic Mexican seasoning (I like Spice Hunter brand)
- 1/2 tsp sea salt
- 1 cup fresh salsa (homemade salsa is best)
- 2 tbsp cultured sour cream
- 1 head organic romaine lettuce, cut into pieces (about 8 cups)
- 2 cups cooked soaked crockpot pinto beans
- 1 avocado, diced
- 1 cup grated raw milk cheddar cheese
- 1/4 cup sliced black olives
- Optional: Homemade tortilla chips (or organic GF tortilla chips)
Instructions
- In a large skillet over medium-high heat, add two tablespoons of olive oil, the ground turkey (or beef), Mexican seasoning and salt.
- Cook, breaking the meat up with a wooden spoon, until no longer pink, about 5-6 minutes.
- Pour off any excess liquid. Then, stir in 1/2 cup of the salsa and cook until heated through, about one minute.
- In a small bowl, combine the sour cream and remaining 1/2 cup of salsa to create the taco salad dressing. Add salt and pepper to taste.
- Place the lettuce, turkey mixture, pinto beans, avocado, cheese and olives into separate bowls. Serve buffet-style so your family can make their own salad.
- Top with the taco salad dressing. (Recipe inspired by Real Simple.)
