Memorial Day Recipes

Zesty Taco Salad

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Zesty Taco Salad

Rating:

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This is a delicious salad and beautiful to look at. The recipe calls for jalapeno peppers as an option, although I don't use them. The flavor is wonderful with just enough kick without them.

Shared by tenderheart46,
Columbus, OH

Time needed

10 min preparation + 5-10 min cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 2 Tbs. canola oil
  • 1 Tbs. red wine vinegar
  • 1 clove garlic, minced (I buy minced garlic and use 2 Tbs.)
  • 1 lb. 93% lean ground turkey
  • 1 3/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 3 C. torn lettuce leaves ( I use 2 bags shredded lettuce)
  • 1 can (about 14 oz.) Mexican-style diced tomatoes, drained
  • 1 C. canned pinto beans, drained and rinsed
  • 1/3 C. frozen corn, thawed
  • 1/4 C. chopped red onion
  • 1 to 2 jalapeno peppers,* seeded and finely chopped (optional)
  • 1 family size bag of Scoops tortilla chips

Directions

Combine oil, vinegar and garlic in small bowl. Combine turkey, chili powder and cumin in large non-stick skillet. Cook over medium heat 5 minutes or until turkey is cooked through, stirring to break up meat. Combine turkey, lettuce, tomatoes, pinto beans, corn, onion and jalapeno, if desired, in large bowl. Add dressing; toss to coat. Serve with Scoops tortilla chips or eat as a salad.

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