Mexican-Style Taco Salad - cooking recipe

Ingredients
    2 teaspoons olive oil
    1 large onion, finely chopped
    3 cloves garlic, minced
    1 pound ground turkey
    2 tablespoons chili powder
    2 teaspoons ground cumin
    1 teaspoon dried oregano
    1 dash cayenne pepper
    1 (19 ounce) can kidney beans, rinsed and drained
    1 cup salsa
    2 cups shredded iceberg lettuce
    2 small carrots, julienned
    2 red bell peppers, cut into thin strips
Preparation
    Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turkey, and stir until crumbly and no longer pink. Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
    Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.

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