Taco Salad
This flavorful Taco Salad is an excellent choice for a low-carb evening meal or for preparing in advance, making it an ideal option for your lunches throughout the week!
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Ingredients
- 1/2 cup jarred mild salsa
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion
- 2 tablespoons bell pepper
- 1/2 cup water
- 4 ounces canned tomato sauce
- 6 cups chopped romaine lettuce
- 1 cup pico de gallo
- 1/2 cup shredded cheddar
- 4 lime wedges
- greek yogurt or sour cream
- guacamole
- juice of 1/2 lime
- 1 lb 93% ground turkey
- 4 teaspoons extra virgin olive oil
Instructions
- 1
In a large skillet, cook the ground turkey over medium heat, breaking it apart into smaller fragments as it browns.
- 2
Once the meat is no longer pink, add the dry spices and stir thoroughly to combine.
- 3
Incorporate the chopped onion, diced pepper, water, and tomato sauce, then cover the skillet.
- 4
Allow the mixture to simmer on low heat for approximately 20 minutes.
- 5
Evenly distribute the cooked meat among the 4 meal prep containers.
- 6
While the meat is simmering, prepare the dressing by mixing together the salsa, olive oil, and lime juice; then pour into 4 small containers.
- 7
Portion the lettuce into 4 bowls, followed by distributing the remaining toppings on each. Drizzle with the dressing and savor the flavors.
- 8
Place the lettuce in 4 ziplock bags for storage.
- 9
Portion out the pico de gallo, sour cream or yogurt (if desired), and cheese into small containers, seal them, and place in the refrigerator.
- 10
To assemble your meal, take out the lettuce and containers, warm the meat, then create a salad by placing the lettuce in a bowl or on a plate.
- 11
Top the salad with the meat, pico de gallo, cheese, and finish with a drizzle of the dressing.