Mexican-Style Taco Salad

Name: Mexican-Style Taco Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 539 grams kidney beans, rinsed and drained; 2 smalls carrots, julienned; 1 dash cayenne pepper; 2 Tbsps chili powder; 3 cloves garlic, minced; 2 teaspoons ground cumin; 454 grams ground turkey; 473 milliliters shredded iceberg lettuce; 2 teaspoons olive oil; 1 large onion, finely chopped; 1 teaspoon dried oregano; 2 red bell peppers, cut into thin strips; 237 milliliters salsa

Mexican-Style Taco Salad is a Mexican recipe that serves 6. Watching your figure? This gluten free and dairy free recipe has 226 calories, 25g of protein, and 4g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. Head to the store and pick up olive oil, garlic, bell peppers, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Powder

Beans

Oregano

Whole Turkey

Cumin

Salsa

Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.

Ingredients you will need

Red Pepper

Carrot

Lettuce

Whole Turkey

Equipment

Frying Pan

Ingredients

Servings:

539grams

kidney beans, rinsed and drained 2smalls

carrots, julienned 1dash

cayenne pepper 2Tbsps

chili powder 3cloves

garlic, minced 2teaspoons

ground cumin 454grams

ground turkey 473milliliters

shredded iceberg lettuce 2teaspoons

olive oil 1large

onion, finely chopped 1teaspoon

dried oregano 2

red bell peppers, cut into thin strips 237milliliters

salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.