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Monday: Turkey Taco Salad

My kids saw me making one of these to drop off to a neighbor and wondered why I wasn't making it for them! They were right why not!
Serves: 4     Prep: 20     Cooking: 15


For the Turkey
1 medium white onion, chopped
3 garlic cloves, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons paprika or adobo sauce
2 tablespoons olive oil
1 ½ lbs ground turkey
8 oz tomato sauce
1 teaspoon salt
¼ teaspoon black pepper

For the Salad
3 firm-ripe avocados, cut into ½” pieces
3 roma tomato, chopped
1 jalapeno (including seeds if you want the heat), finely chopped
1 lime, juiced
1 ½  cups tortilla chips, broken
  1 head iceberg lettuce, thinly sliced (8 cups)
¼  lb grated extra-sharp Cheddar (1 cup)
1 (15 oz) can pinto beans, drained and rinsed
1 (6-oz) can pitted California black olives, drained
4 tablespoons Mexican or El Salvadoran crema or sour cream, optional
For the Dressing
¼ cup fresh lime juice
½ cup chopped fresh cilantro
1 teaspoon sugar
¼ teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil


Prep Opportunity
Make the dressing by whisking together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
In a large skillet, heat oil over medium heat.
Add onion and garlic. Saute for 5 minutes until softened.
Add chili powder, cumin, oregano, and paprika or adobo. Cook 3 minutes.
Add turkey and cook, stirring occasionally and breaking up lumps, until meat is cooked through, about 5 minutes.
Add tomato sauce, salt, and pepper and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
In a small bowl, place avocado, tomato, and jalapeno. Toss with lime juice.
In a large bowl, layer turkey mixture, crumbled tortilla chips, beans, lettuce, avocado mixture, olives and top with cheese.
Drizzle dressing over salad.
Serve immediately with a dollop of crema.