Dana’s Taco Salad

« This is my health-oriented twist to my Aunt Linda’s recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips. »

Ingredients

  • 1/2 cup dry lentils
  • 1 cup water
  • 1/2 pound ground turkey
  • 1 cup water
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 head iceberg lettuce, chopped
  • 1 avocado – peeled, pitted and diced
  • 1 tomato, diced
  • 1 (15 ounce) can pitted black olives, chopped
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1/3 cup Catalina salad dressing

 

Prep : 25  m   Cook : 50  m   Ready In : 1  h 15  m

Directions

  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
  3. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.
Related Post:
Chicken Quesadillas

Source : allrecipes.com

 

Print Friendly, PDF & Email

Chef John’s Brazilian Fish Stew

Low-Carb « Tacos »