Taco Salad
This past weekend, Mike and I reverted back to college and made some taco salad. Now, usually my college roomie and I (below) make ours with sun chips and piles of sour cream and cheese. This time around, I made the meat with ground turkey in an attempt to make it a bit healthier.
On another note… I have about two more weeks of sitting on my butt and enjoying my couch before half marathon training begins. I got really lucky - I have girlfriends with healthy habits - they make me go to the gym and sign up for races… I’m very nervous for my first half marathon, but I seriously can’t wait to put that 13.1 magnet on my car - you better believe that is the one and only bumper sticker I will ever put on my car. I’m predicting many tears at the finish line.
PrintTaco Salad
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
2 tablespoons olive oil
1 1/2 cups onion, finely chopped - I just use one big onion
3 tablespoons minced garlic
3 tablespoons ground cumin
2 pounds ground turkey
1 tablespoon chipotle powder
1 1/2 teaspoons kosher salt
2 cups beef broth
1/4 cup tomato paste - I use the entire small can
Directions:
Heat up the biggest skillet you have. Throw in the olive oil and the onion. Cook until translucent.
Add the garlic and cumin, cook for a couple of minutes.
Add the ground turkey and break it up as it browns.
Add the remaining ingredients, and cook until almost all of the liquid is absorbed.
Serve the ground turkey meat over chips with lettuce, avocados, cheese, salsa, cilantro and any other ingredients you like on your tacos!
*Recipe adapted from Emeril