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Turkey Taco Salad by

Source: The Kitchn


1 tablespoon canola oil
1 red bell pepper, seeded and diced
1 small jalapeño, seeded and minced
1 pound ground turkey
1 large garlic clove, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground chipotle powder, or to taste
1/4 teaspoon smoked or regular paprika
1 (15-ounce) can beans, such as black, kidney, or pinto, drained and rinsed
Freshly ground black pepper or cayenne, to taste

Taco Toppings:
Crushed tortilla chips
Shredded cheddar, Monterey Jack, or cotija cheese
Shredded romaine lettuce or mixed salad greens
Sour cream or Mexican crema
Pico de gallo or salsa
Guacamole or diced avocado
Cilantro leaves
Limes wedges


Warm the oil in a large skillet over medium-high heat. Add the bell pepper and jalapeño and cook until beginning to soften, about 3 minutes. Add the turkey, garlic, chili powder, cumin, salt, chipotle powder, and paprika and sauté until turkey is crumbly and cooked through, 5 to 7 minutes. Add the beans and continue cooking until warmed through. Taste and adjust seasoning.

Serve the turkey mixture alongside a buffet of desired accompaniments for eaters to pick and choose, or combine the turkey mixture with the desired accompaniments and toss together in a large serving bowl.

Servings: 4

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