Ancho Ground Turkey And Black Bean Taco Salad Recipes

GRANDMA'S EASY TURKEY TACO SALAD

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.

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.

TURKEY TACO SALAD

Steps:

• Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
• Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
• Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
• Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

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.

GROUND TURKEY AND BLACK BEAN SALAD TOSS

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.