Turkey Taco Salad

Ingredients

1 lb Ground Turkey (~94% lean)

2 tsp Chili Powder

1 ½ tsp Paprika

1 tsp Onion Powder

½ tsp Garlic Powder

½ tsp Salt

½ tsp Oregano

½ tsp Cumin

Cayenne and Black pepper to taste (degree of spiciness is dictated by these two)

Canola Spray Oil, or similar spray oil of choice

8 oz Salad Greens, such as Spring Mix or Baby Spinach

Sour Cream

Salsa

Tortilla Chips

Recipe

1. Prepare spice mixture in a small bowl and set aside.
2. Spray skillet with spray oil. Place meat in the  greased skillet over medium-high heat.  Cook until brown, about 10-15  minutes.
3. While waiting for the meat to brown, place salad greens onto plates or into bowls.
4. Once meat is fully browned, add spice mixture to skillet and mix into meat thoroughly.
5. Decrease heat to medium-low and simmer  (stirring occasionally) until liquid is absorbed, about 2 minutes.
6. When the meat is done, spoon over the greens.
7. Garnish with a dollop of sour cream and salsa each and crumbled tortilla chips.

Serves 2-4

Estimated Time: 20 minutes

Tips 

• 99% Ground meat (i.e. fat free) tends to be very dry, while meat under 90% tends to be very liquidy (from melting fat), so I recommend 94% or equivalent. However, this is your weekly meal so feel free to experiment and find your preference.
• You can use only a ½ teaspoon (tsp) to measure out all the spices to save on cleaning measuring spoons.
• A skillet lid is unnecessary for this recipe but will speed up the cook time and keep the meat more moist if used in step #2.
• The sky’s the limit for toppings. The ones listed give you a basic dressing and crouton combination, but feel free to add guacamole, drained canned corn, taco sauce, or other toppings you enjoy. 
• The recipe ingredients can also be used with regular taco shells, for loaded baked sweet potatoes,  or used with flour tortillas and cheddar cheese for quesadillas.