Taco Salad

Another quick, easy, and HEALTHY dinner coming at cha. Taco salad is super yummy and quick to make for busy nights. Also, if you make tacos pretty frequently (read: me) this is a versatile recipe that you can use basically whatever you need to get rid of in your fridge / pantry. Tonight I used taco-seasoned ground turkey, tomatoes, corn, black beans, and shredded cheese. I was going to add avocado but the ones I picked out at the store were rock hard (isn't that always the case?). Add your favorite salsa, avocado or sour cream, queso fresco or cojita cheese, or a different type of protein. It's finished off with a lime cilantro dressing to brighten up the salad.

• Difficulty: Easy
• Category: Dinner
• Cuisine: American, Mexican
• Cooking Method: Cooking

Ingredients

• 1 Bag Mixed Lettuce
• 1 lb Ground Turkey
• 1 cup Roasted Corn Kernels
• 1 cup Diced Cherry Tomatoes
• 15 oz Black Beans (1 Can)
• 1 cup Mixed Shredded Cheese
• 2 Limes
• 1 tbsp Olive Oil
• 2 tbsp Taco Seasoning
• 1 tsp Salt
• 1 tsp Pepper

Instructions

1. Wash and chop the veggies. Slice the cherry tomatoes in half, and dice the cilantro.
2. Squeeze the juice of 2 limes into a small bowl. Add 1 tbsp of olive oil and a pinch of salt and pepper. Add ¼ cup of cilantro and mix to combine, and set aside.
3. If corn kernels are frozen, add them to a skillet heated over medium high heat until thawed, about 3 minutes. Remove corn from skillet and set aside.
4. Add the ground turkey to the skillet and season with 2 tbsp taco seasoning. Using a spatula, break ground turkey into small pieces. Cook for 4 – 5 minutes.
5. Drain the liquid from the black beans and add beans to a small pot over low heat. Stir occasionally until heated through, about 3 minutes.
6. Assemble your salad with turkey, beans, corn kernels, tomatoes, cheese, and cilantro lime dressing.