Q1: What is the best kind of lettuce to use for a hearty taco salad?

You want to use a crisp, sturdy lettuce that will not wilt immediately when the warm topping is added. A classic, crunchy romaine lettuce , as the recipe suggests, is a fantastic choice. Crisp iceberg lettuce is another great, classic option.

Q2: Can I make the taco meat ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can prepare the entire turkey and vegetable filling and store it in an airtight container in the refrigerator for up to 4 days. When you are ready to eat, simply reheat the filling and serve it over your fresh lettuce with your favorite toppings.

Q3: How do I keep my taco salad from getting soggy?

The number one, non-negotiable secret is to keep the warm, saucy meat mixture separate from the cool, crisp lettuce until you are ready to serve and eat it. If you try to mix them together ahead of time, the lettuce will wilt and become very soggy.

Q4: Can I freeze the taco meat filling?

Yes, the turkey and vegetable filling freezes beautifully! Let it cool completely, and then you can store it in a freezer-safe container or a resealable bag for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop or in the microwave.

Q5: Can I use a packet of taco seasoning instead of the separate spices?

Of course! If you have a packet of your favorite taco seasoning on hand, you can absolutely use that as a convenient shortcut. Simply stir in about 1 to 2 tablespoons of the dry seasoning mix at the same time as you add the salsa.

The Best Healthy & Easy Turkey Taco Salad

A quick and healthy recipe for a classic Turkey Taco Salad. This easy weeknight meal features a warm and savory topping made by cooking lean ground turkey with chopped bell peppers, onions, and garlic in a single skillet. The mixture is seasoned with chili powder and cumin, and brought together with salsa and kidney beans. This hearty topping is then served over a bed of fresh, crisp torn romaine lettuce and garnished with fresh cilantro.

Author: Evelyn

Ingredients

12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1 1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese, crushed tortilla chips

Instructions

In a large skillet, cook the ground turkey, chopped peppers, onion, and garlic over medium heat for 6-8 minutes, breaking up the turkey into crumbles, until the turkey is no longer pink and the vegetables are tender.
Drain off any excess fat from the skillet.
Stir in the salsa, rinsed kidney beans, chili powder, and cumin. Continue to cook until the mixture is heated through.
Divide the torn romaine lettuce among four plates.
Top the lettuce with the warm turkey mixture.
Sprinkle with fresh cilantro and any other desired toppings, such as cheese or tortilla chips.
Serve immediately.

Notes

This is a very fast one-pan meal (for the topping), making it perfect for a busy weeknight.
The contrast between the warm, savory turkey mixture and the cool, crisp romaine lettuce is a key feature of this salad.
The recipe is highly customizable with a variety of optional toppings.

Find it online: https://cookupjoy.com/easy-turkey-taco-salad/