THE RECIPE JOURNAL · Main Course
Taco Salad from Lee
This delicious taco salad is a perfect mix of fresh veggies, seasoned beef, and crunchy toppings that come together in a tasty, satisfying meal. It’s easy to make and great for a quick lunch or casual dinner with friends.
FROM THE KITCHEN • Taco Salad from Lee
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a skillet over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it becomes soft and translucent—this usually takes about 5 minutes. Next, crumble the ground turkey into the pan and cook it, stirring as you go, until it just starts to brown, around 2 to 3 minutes. Sprinkle the taco seasoning over the turkey and keep cooking, stirring regularly, until the meat is fully browned and cooked through—this should take another 5 to 7 minutes.
02
Step 2
Once the turkey is ready, pile your lettuce into a big salad bowl. Then add the turkey mixture on top, followed by the corn, black beans, avocado, green onions, and Cheddar cheese. Drizzle with spicy ranch dressing, give it a gentle toss if you like, and it’s ready to enjoy!
Why you’ll love it
This dish is a perfect blend of fresh vegetables, seasoned meat, and crunchy toppings. It offers a satisfying crunch and bold flavors in every bite. Plus, it’s quick to make and great for any meal.
How to serve
Serve with a side of tortilla chips or warm tortillas for scooping. A dollop of sour cream or a drizzle of salsa can add extra creaminess and zest. This salad pairs well with a light, refreshing drink like iced tea or lime water.
Storage & leftovers
Store any leftovers in an airtight container in the fridge. Keep the salad components separate if possible to avoid sogginess. Use within 2 days for the best taste and texture.
