If you are a taco lover, forget greasy fast food or high-calorie frozen foods. This taco salad is fresh, healthy, and will really hit the spot. Makes a great lunch or dinner, and reheats beautifully.
What You Will Need:
1 lb. ground turkey
1 16 oz. can red or pink kidney beans, drained
2 Sazon Goya seasoning packeta (coriander & annatto)
½ cup thick & chunky salsa
1 6 oz. can of tomato sauce
1 cup baby spinach leaves
1 cup of shredded lettuce
2 tomatoes, diced & seeded
1 avocado, diced
1 can of pitted olives, drained
½ cup of sliced red onion
2 tbsp. chopped fresh cilantro
4 oz. finely shredded cheese (cheddar, monetary jack, etc.)
6 oz. crunchy tortilla strips salad topping
Fat free sour cream
In a large skillet on medium-high, brown the ground turkey. Drain fat if necessary.
Add the drained can of kidney beans, Goya seasoning, salsa and tomato sauce. Reduce mixture to a simmer. Thin with water, if necessary and simmer for about 10 minutes on low, stirring occasionally. Add salt & pepper to taste.
In a bowl, toss the spinach, lettuce, tomatoes, avocado, olives, onions and cilantro. Plate some of the salad mix.
Top with the turkey bean taco mixture. Sprinkle with about ¾ oz. cheese, 1 oz. tortilla topping. Add a dollop of sour cream and extra salsa if desired.
Makes about 6 servings.
Photo: Skinny Kitchen