Taco Salad
This mixture is great leftover – make the recipe for dinner and have some for lunch in a wrap the next day.
Ingredients
- 2 tsp canola oil
- ½ cup chopped red onion
- ½ cup diced bell pepper
- ½ cup chopped celery
- ½ jalapeno pepper finely chopped (optional)
- ½ tsp kosher salt
- 1 clove garlic minced
- 1 lb ground turkey breast or 90-95% lean ground beef
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp hot sauce Cholula brand recommended
- 1 Tbsp ketchup
- 2 Tbsp barbecue sauce
- 1 Tbsp hoisin sauce
- 2 Tbsp all-purpose flour
- ½ cup low sodium chicken or vegetable broth
- 1 cup canned black beans rinsed and drained
- ½ cup corn kernels
- 2 cups baby spinach or chopped Swiss chard
- 2 Tbsp chopped scallions
- 2 Tbsp chopped fresh parsley or cilantro
- 8 cups chopped lettuce
- ¼ cup shredded lowfat cheddar cheese
- ¼ cup light sour cream
- 16 tortilla chips crushed
- Lime wedges
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add onion, peppers and celery; season with salt and sauté for 3 minutes.
- Add garlic and turkey or beef and cook until meat is browned.
- Add cumin and chili powder – mix to combine.
- Stir in hot sauce, ketchup, barbecue and hoisin sauces.
- Sprinkle mixture with flour and mix well to incorporate.
- Allow flour to cook for 1-2 minutes and then add chicken broth.
- Continue to stir and cook for 2-3 minutes as sauce thickens (if mixture appears too dry, add more broth).
- Stir in black beans, corn and spinach; cook for an additional 2 minutes until heated through and spinach is wilted.
- Turn off heat, add scallions and parsley.
- Serve over lettuce topped with cheese, sour cream, tortilla chips and freshly squeezed lime juice.
Nutrition
Calories: 365kcalCarbohydrates: 34gProtein: 37gFat: 8gSaturated Fat: 1.5gCholesterol: 77mgSodium: 650mgFiber: 6g
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!