TURKEY BLACK BEAN TACO SALAD
A flavorful, loaded taco salad that's layered with crisp romaine lettuce, protein rich turkey and black beans, fresh juicy tomatoes, creamy cheddar, and it's finished with a delicious cilantro lime crema (or salsa crema). The perfect weeknight dinner!
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 21
Steps:
- For the turkey and black bean mixture: Heat olive oil in a large skillet over medium-high heat.
- Add onion and saute 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through.
- Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander and paprika.
- Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally.
- Stir in black beans and reduce heat to low, season with salt and pepper to taste.
- Allow to simmer uncovered, stirring occasionally, for 5 minutes (you can add in 1 - 2 Tbsp more chicken broth if needed). Cover and keep warm until ready to serve.
- For the salad: on dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado and red onion.
- Spoon Cilantro-Lime Crema or Salsa Crema over salads. Serve immediately.
- For the salsa crema: In a small mixing bowl stir together sour cream, salsa and lime juice. Season with salt and pepper to taste.
Nutrition Facts : Calories 580 kcal, Carbohydrate 45 g, Protein 38 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 115 mg, Sodium 979 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving
TURKEY BLACK BEAN CHILE WITH ANCHO VINAIGRETTE
Steps:
- To make the salsa, toast the chiles directly over a medium gas fame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator.
- For the chili, place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves.
- In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and saute over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened. Serve in warm bowls with a dollop of the ancho chile salsa on top.
ANCHO GROUND TURKEY AND BLACK BEAN TACO SALAD
Steps:
- In a large skillet, poor 3 tblspn olive oil then add 2 chopped onions and heat about 6-7 minutes until translucent, stirring as necessary. Next add the garlic and heat another 1 minute. Then add ground turkey and continue mashing it down with a fork until its broken up and looks like ground beef. Then add the 4 tspns of adobo and 4 tspns of cumin and stir in and mix well with the ground turkey. Add the additional olive oil when you add the turkey if necessary. At the same time add both cans of refried black beans to a separate pan and heat for 2-3 minutes, until hot. Simple guacamole-halve 3 avacados and scoop out contents into a medium bowl. Mash avacados with a fork until smooth (does not have to be lump free. Do it to the consistency that you prefer). Add chopped cilantro, salt and lime juice. mix all ingredients well. Surround plate with soy flaxseed chips. add lettuce to the middle. Top lettuce with black bean refried beans and then the cheddar cheese so that it melts from the heat of the black beans. Then top with ground turkey and top with a large tspn full of guacamole. Finally, sprinkle chopped tomatoes and serve. Add light sour cream if desired.
TURKEY TACO SALAD
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. -Angela Matson, Amboy, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
EASY BLACK BEAN TACO SALAD
Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Provided by TZYGANIA
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
- Place black beans into a saucepan and bring to a simmer over medium heat.
- Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g
OVEN-BAKED TURKEY AND BLACK BEAN TACOS
Taco night has never been easier! These oven-baked turkey and black bean beauties come together fast and make clean-up a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add turkey and onion; cook 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until mixture is thickened. Remove from heat.
- Meanwhile, in medium bowl, mash beans with potato masher; stir in green chiles.
- To assemble, spread about 2 tablespoons bean mixture in bottom of each shell. Sprinkle each with 1 heaping tablespoon of the cheese and a heaping 1/4 cup turkey mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 560 mg, Sugar 1 g, TransFat 0 g
GROUND TURKEY AND BLACK BEAN SALAD TOSS
This amount should feed four twice I think. You may add more beans if you prefer, but you will then probably need to double the spices. This is an SBD style salad.
Provided by Karyl Lee
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Saute all the veggies and spices together.
- Add the turkey and cook until it browns and gives up the fat.
- Drain it thoroughly!
- Return to pan or pot, add the salsa and the black beans.
- Cook until really hot.
- Add salt and pepper, and hot sauce if desired.
- Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.
Nutrition Facts : Calories 429, Fat 16.8, SaturatedFat 5.3, Cholesterol 90.1, Sodium 550.7, Carbohydrate 32.5, Fiber 11, Sugar 4.8, Protein 40.2
GRANDMA'S EASY TURKEY TACO SALAD
This is an easy recipe that my Grandmother always made. It is simple and delicious. A sprinkle of cheddar cheese is a great topping.
Provided by Jennifer Wood Anastasia
Categories Salad Taco Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
- Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 48.5 g, Cholesterol 68.9 mg, Fat 32.7 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1129.9 mg, Sugar 12.1 g
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