Warm turkey taco salad
Uncooked 93% lean ground turkey
1 small, finely chopped
2 medium clove(s), minced
Canned chipotle peppers in adobo sauce
1 item(s), seeded, minced (leave seeds if you want more heat)
Canned crushed tomatoes
Fresh lime juice
1½ Tbsp, divided
Dark brown sugar
Cooked white rice
1 cup(s), kept warm
2 tsp, leaves, chopped (plus extra for garnish)
½ tsp, grated
2 oz, 16 leaves
1 cup(s), chopped
1 medium, thinly sliced
- Heat oil in large nonstick skillet over medium heat. Add turkey, onion, and garlic. Cook, breaking apart turkey with wooden spoon, until turkey is no longer pink and onion begins to soften, 3−5 minutes. Add chili powder, cumin, salt, chipotle, and crushed tomatoes; simmer, stirring occasionally, until turkey is fully cooked and sauce thickens, 8−10 minutes. Stir in 1 tablespoon lime juice and brown sugar; remove from heat.
- Meanwhile, combine cooked rice, cilantro, lime zest, and remaining ½ tablespoon lime juice in small bowl.
- To serve, make 4 lettuce cups by layering 4 lettuce leaves together for each serving. Place 1 lettuce cup on each of 4 plates and top each with ¾ cup turkey mixture, ¼ cup rice, ¼ cup chopped tomatoes, and 1 tablespoon salsa; garnish with scallion and cilantro.
- Serving size: 1 salad