Food & Drink
Comments 3

Turkey Taco Salad – An Easy Weeknight Meal!

Howdy from Texas! I hope you all have been enjoying Bridgette’s fabulous posts while she is vacationing with her family in France. I sure have! I think next time she should take me along! Don’t you think?

Anyway, back here in Houston, it’s Taco Tuesday at my house! I’ve been making tacos every Tuesday for a while now! I’m tired of tacos, but not of the “taco” flavor. Today I decided to mix it up! Taco “salad” without the lettuce. Only because my kiddos aren’t really lettuce fans yet unless it has ranch dressing on it 🙂 Though, adding a little lettuce is definitely a nice touch.

But, don’t be fooled. This “taco salad” is full of healthy goodness from the lean ground turkey, garbanzo beans, red kidney beans, and avocado. And, you can make it in less than 20 minutes 🙂 If you have any leftover it makes a great school lunch for the kids! Straight from the fridge to the lunchbox, doesn’t need to be warmed!

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  • 1.25lb package of ground turkey
  • 1/2 package of taco seasoning (gluten free, if needed)
  • 1/4 cup of water
  • can of red kidney beans, drained and rinsed
  • can of garbanzo beans, drained and rinsed
  • can of black olives, chopped by hand or food processor
  • shredded cheddar or Mexican cheese
  • tortilla chips
  • avocado, optional, to serve
  • salsa, optional, to serve
  • fresh cilantro, optional, to serve
  • chopped tomatoes, optional, to serve
  • lettuce, optional, to serve

Brown the ground turkey until no longer pink. Drain, if needed. I find that the turkey doesn’t produce much oil when cooking though and often doesn’t need to be drained. Add the taco seasoning pack to the pan and follow instructions on back of packet. While meat is simmering with the taco seasoning mix, open and drain the garbanzo beans and the kidney beans in a colander. Rinse them with water. Put them in a large bowl with the chopped black olives and mix well. Once the meat is done add it to the large bowl with the beans and olives and mix again.

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Then take some of your tortilla chips and put them in individual serving bowls, crunching them up a bit so they are in smaller pieces. Top the chips with the bean, meat, and olive mixture. Sprinkle shredded cheese over the top. At this point, I often put the individual bowls into the microwave for about 40 seconds just to melt the cheese a little, or you could skip this step altogether. Now add your optional items like the avocado, tomatoes, lettuce, salsa, and fresh cilantro. Now it’s time to eat!

Serves 4

I hope your family enjoys this “Taco Tuesday” alternative as much as mine does! Please comment and let us know what you think.

**Here’s a great green salsa that we love called Wrights of Texas. It’s local to Texas and we buy it in our HEB grocery store. Look for it if you shop at HEB.

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3 Comments

  1. Bridgette Penel says

    I did it! I made this tonight to compliment the “Tex-Mex” dinner theme I prepared for the family here in France. It was a success!!! My father-in-law was so happy to know this was already chronicled as a recipe piece on the TBSH blog so that he can make this even when I am not in France ☺️

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  2. Jennifer says

    I cannot wait to make this taco recipe for my three boys. It’s looks and sounds delish!

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  3. Angela, you’re so sweet to have mentioned me in your post – I miss you and the family, too :). I hope Houston weather is being kind to you guys. BTW, this recipe has inspired me so much that I am going to use it to treat my family to a little Tex-Mex dinner surprise tomorrow night while in France! My niece, Eva, is going to be my assistant in the kitchen and it will be her first time to make a Tex-Mex dish. I can’t wait to share how they enjoy this tasty dish 🙂

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