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Turkey Taco Salad Bowl


Turkey Taco Salad Bowl Recipe

Make an easy taco salad with spicy, saucy meat. To make crispy tortilla bowls, skip the deep-fryer and bake the tortillas on overturned soup bowls instead. This method will yield a pair of golden, ultra-crisp taco shells with a lot less fuss.

Sauteed aromatics and tomato sauce and a hefty dose of chili powder add a savory depth and heat to ground turkey filling. For heartiness, add beans to the salad along with cherry tomatoes and shredded romaine. Saucy, boldly flavored
taco meat, a squeeze of tart lime juice is all the dressing the salad needs.

Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat free). If cherry tomatoes are unavailable, substitute grape
tomatoes; cut the grape tomatoes in half along the equator rather than quartering them. You will need two oven safe soup bowls for this recipe.

Turkey Taco Salad Bowl Recipe – Turkey

Heat oil in 10″ nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened – about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground turkey and cook, breaking up turkey meat with a wooden spoon, until almost cooked through but still slightly pink – about 2 minutes. Stir in tomato sauce, broth, vinegar and sugar. Bring to a simmer and cook until slightly thickened about 5 minutes – mixture will be saucy. Season with salt and pepper to taste.

Turkey Taco Salad Bowl Recipe – Salad

Adjust oven rack to middle position and heat oven t0 425 degrees. Arrange 2 oven safe soup bowls
upside down on rimmed baking sheets (or use 2 slightly flat­
tented 3-inch aluminum foil balls). Place tortillas on plate,
cover with damp paper towel, and microwave , until warm and pliable, about 20 seconds.

Generously spray both sides, of warm tortillas with oil spray. Drape tortillas over soup bowls, pressing tops flat and pinching sides to create 4-sided bowls. Bake until tortillas are golden and crisp, 8 to 10 minutes, rotating sheet halfway through baking. Let tortilla bowls cool upside down.

Toss lettuce, beans,, tomatoes, scallion, and 1 tablespoon cilantro with lime I juice in a large bowl. Season with salt and pepper to taste. Place tortilla bowls on individual plates. Divide salad between bowls and top with turkey mixture. Sprinkle with cheddar and remaining 1 tablespoon cilantro. Serve.

Warm tortillas in microwave until pliable, then spray with vegetable oil spray. Arrange 2 ovensafe soup bowls Upside down on bak­ing sheet; drape tortillas on top. Press tops flat and pinch sides to create two 4-sided bowls and bake as directed.

Turkey Taco Salad Bowl Recipe – Ingredients

2 teaspoons vegetable oil
1 small onion, chopped fine
2 teaspoons chill powder
1 garlic clove, minced
6 ounces ground turkey
½ cup canned tomato sauce
¼ cup chicken broth

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