Twenty Minute Turkey Taco Salad

Quick dinner recipes are advertised all over the place: cookbooks, blogs, magazines, and of course, Pinterest. But what I often find is that the 20 or 30-minute recipes have ingredient lists that looks like this:

   2 lbs potatoes, peeled and cubed

   2 onions, diced

   1 lb butternut squash, peeled, diced, and roasted

   1 cup cooked chicken breast, shredded

While those are all delicious ingredients, they require lots and lots of time.  Those types of recipes should really be called, “Lots of prep the night before, but 20 minutes to assemble before you eat it.” Or maybe something a little catchier.

This dinner is so fast because there is almost no chopping. It’s also incredibly versatile and you can change it up based on what you have in your house.

Ingredients:

1 tablespoon olive oil

1 lb ground turkey (I prefer dark meat because I think the light is too rubbery)

2 garlic cloves, minced

1 cup salsa

1 can kidney or black beans, drained and rinsed

1 tablespoon chili powder

1/2 tablespoon cumin

1/2 teaspoon salt (or to taste)

romaine lettuce

tortilla chips

Topping Ideas: shredded cheddar, avocado, sour cream, chopped tomatoes, whatever you want!

Heat olive oil in large skillet and add turkey meat. Cook over medium heat, breaking up the meat until no longer pink. Add garlic and cook for an additional minute. Add chili powder, cumin, and salt and stir well, making sure all the meat is coated with the seasoning. Add salsa, beans, and a little water (I use the can the beans came in and fill it about halfway). Bring to a boil and then turn the heat down to low and cover. Cook for ten minutes.

While the meat finishes cooking, arrange the lettuce on your plates, add some tortilla chips and get your toppings ready. When the meat is done, arrange it on top of the chips and then add your toppings. You’re done!