How to Make a Taco Salad with Ground Turkey

How to Make a Taco Salad with Ground Turkey

Thinking of taco salad reminds me of growing up in the summer. It was a fresh and savory meal, with the salty crunch of the chips on top. There wasn’t anything about it not to like, and I loved it nice and chilled on a hot day; I still remember the giant, lime-green Tupperware bowl my mom used to use when she made this. For the dressing, she always used sour cream, but I also heard of making it with Thousand Island or Catalina dressing.

I used Ranch this time because, well, why not?

You can basically put anything you love about a taco into this dish and it tastes good. Black beans would also be a great addition to this salad; maybe a dollop of salsa and sliced avocado too. For the topping, we love Doritos (who doesn’t?!), but I’ve used corn chips or tortilla chips, and it’s just as tasty – it’s all about that salty crunch, it’s a must-have for this dish. Of course, you can use any ground meat – my mom always made it with ground beef. We typically have ground turkey for dishes throughout the week, so that’s what I used.

For this recent taco salad dish,

I happened to have some corn on the cob, which added a perfect sweetness to each bite. For this corn, you simply throw it in the microwave for 4 minutes, husk and all. Then, cut off the stalk and about an inch of the cob, hold it at the opposite end (be careful – it’s super hot, so you might want to use a potholder or oven mitt), and shake the corn out. It literally slides right out of the husk, silk-free and ready to eat! I just started doing this a few years ago, and couldn’t believe it would work (I watched videos on YouTube) – but it does, every time! For the taco seasoning, just use a store-bought packet, or you can make your own – there are a variety of different mixtures on Pinterest.

Ingredients

  • 1 lb Ground Turkey
  • 1 White Onion, Chopped
  • Taco Seasoning Packet
  • Lettuce, Chopped
  • Tomatoes, Chopped
  • Red Onion, Sliced Paper-Thin
  • Sharp Cheddar Cheese, Shredded
  • Black Olives (Optional)
  • Sweet Corn (Optional)
  • Ranch Dressing
  • Sour Cream (Optional)
  • Doritos, Crushed

Directions

  1. In a large pan, brown the ground turkey on medium to medium-high, breaking it up with a wooden spatula or spoon as it cooks.
  2. Once the turkey is almost fully cooked, add the white onion and continue to brown.
  3. When the turkey is done and the onion is translucent, remove excess fat/liquid.
  4. Add the taco seasoning – follow the directions on the packet. If you’re using your own homemade seasoning, add about a 1/4 cup of water to the taco mixture.
  5. Let the mixture simmer, uncovered, for 15-20 minutes or until the liquid has reduced.
  6. Once the taco meat is done, set aside to cool. I recommend removing it from the hot pan to cool quicker.
  7. In a separate, large bowl, add lettuce, tomatoes, red onion, cheese, black olives, and corn. Mix with a large spoon or tongs, and add the dressing until everything is evenly coated. Refrigerate the salad until the taco meat is cooled off enough that it won’t wilt the lettuce.
  8. Once the taco meat is cooled, add it to the salad mixture and toss lightly (you can also make the taco meat earlier in the day or a day ahead, so it has time to chill). Add more dressing to taste.
  9. Before serving, top with crushed Doritos and drizzle with sour cream.
  10. Enjoy!

Alison Catone

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