Turkey Black Bean Taco Salad Recipes

TURKEY BLACK BEAN TACO SALAD

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.

ONE-POT GROUND TURKEY BLACK BEAN TACO SOUP

Steps:

• Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes.
• Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes.
• Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.

EASY BLACK BEAN TACO SALAD

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.

TURKEY TACO SALAD

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.

BLACK BEAN TACO SALAD

Steps:

• Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
• Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.

OVEN-BAKED TURKEY AND BLACK BEAN TACOS

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.