GINNA PARSONS: Taco salad fast, easy and delish

Ginna ParsonsOne night a couple of weeks ago, I was running late at the office. I still had to go by the gym and the grocery store and I had no idea what we were going to have for supper.

In desperation, I went to Mr. Google and typed in “quick dinners” in the search field. What came up was a gold mine of delicious-sounding recipes that could be ready in 30 minutes or less.

I chose a taco salad offering because I already had salsa, black beans, romaine, shredded Cheddar, green onions and sour cream at the house. The only things I had to pick up at the store were a package of ground turkey, a bell pepper, cilantro, tomatoes and tortilla chips.

(The black beans weren’t in the original recipe, but several reviewers added them, so I did, too.)

This recipe turned out really tasty and it was colorful, too. I was skeptical about a taco salad that didn’t have that little packet of taco seasoning in it, but the salsa was excellent and hearty. I think this – ground turkey, bell pepper, salsa and cilantro – may be my go-to recipe from now on for regular old tacos.

Quick Taco Salad
1 pound lean ground turkey
1 yellow or red bell pepper, chopped
2 cups bottled medium salsa
1 can black beans, rinsed and drained
1⁄4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup shredded Sharp cheddar cheese
1 cup crumbled tortilla chips
1⁄4 cup chopped green onions
Sour cream (optional)
Cook turkey and bell pepper in a large nonstick skillet over medium-high heat until turkey is browned. Add salsa and black beans; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top each with about 11⁄2 cups of the meat mixture. Sprinkle each serving with 1⁄2 cup tomato, 1⁄4 cup cheese, 1⁄4 cup chips and 1 tablespoon onions. Add a dollop of sour cream, if desired.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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