Recipe Of The Week 7/28: Taco Salad

Yields 4 Servings

Ingredients:

Dressing:

• 1/2 cup jarred mild salsa
• 4 teaspoons extra virgin olive oil
• juice of 1/2 lime

Meat:

• 1 lb 93% ground turkey, or lean ground beef or ground chicken
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 small onion, minced
• 2 tablespoons bell pepper, minced
• 1/2 cup water
• 4 ounces canned tomato sauce, 1/2 can

For the Salad:

• 6 cups chopped romaine lettuce
• 1 cup pico de gallo
• 1/2 cup shredded cheddar
• 4 lime wedges, for serving
• greek yogurt or sour cream, optional for topping
• guacamole, optional for topping

Directions:

• Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
• When no longer pink add dry seasoning and mix well.
• Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes, until the flavors meld and the sauce thickens.
• While the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice.
• Divide the lettuce in 4 bowls, then divide the remaining ingredients on top. Finish with dressing and enjoy.

Meal Plan Check Boxes:
4 Proteins

Nutritional Facts: 1 salad, Calories: 313, Carbohydrates: 13 g, Protein: 28.5 g, Fat: 17.5 g,

Adapted From: https://www.skinnytaste.com/taco-salad-meal-prep/#recipe