Southwest Ground Turkey Bowl (Printable Version)
# What You'll Need:
→ Taco Salad
01 -
2 fajita-size flour tortillas or corn tortillas for gluten-free option
02 -
2 teaspoons extra-virgin olive oil divided
03 -
¾ teaspoon kosher salt divided
04 -
½ teaspoon ground black pepper divided
05 -
1 pound 93% lean ground turkey
06 -
1 tablespoon chili powder
07 -
1 teaspoon ground cumin
08 -
½ teaspoon garlic powder
09 -
1 head romaine lettuce roughly chopped
10 -
1 (15-ounce) can reduced-sodium black beans rinsed and drained
11 -
1 (11-ounce) can Mexican-style corn drained
12 -
2 cups cherry tomatoes halved
13 -
1 medium ripe avocado peeled, pitted, and diced
14 -
1 cup loosely packed cilantro leaves chopped
15 -
1/2 cup reduced-fat sharp cheddar cheese shredded
16 -
¼ cup green onions thinly sliced
→ Salsa Yogurt Dressing
17 -
¼ cup salsa store-bought or homemade
18 -
¼ cup nonfat plain Greek yogurt
# Step-by-Step Directions:
01 -
Preheat the oven to 425°F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas, cut them into 1/2-inch strips, and place them on the baking sheet. Drizzle with 1 teaspoon olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Spread in a single layer and bake for 8 minutes, turning halfway through. Cool the strips.
02 -
Heat the remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add ground turkey, chili powder, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Break up the meat and cook until fully browned, about 5 minutes.
03 -
In a small bowl, stir together the salsa and Greek yogurt until well combined.
04 -
In a large serving bowl, place the romaine lettuce. Top with 1/4 cup of the salsa-yogurt dressing, the cooked turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle with the tortilla strips. Serve immediately with extra dressing on the side.
# Helpful Notes:
01 -
To make the salad gluten-free, use corn tortillas instead of flour tortillas.
02 -
Assembled salad is best consumed within a few hours, but unassembled components can be stored separately in the refrigerator for 2 to 4 days.
03 -
For a portable version, layer the salad ingredients in a mason jar starting with dressing at the bottom and romaine at the top.