Ranch Turkey Taco Salad Bowls With Crushed Chips

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Turkey · high-protein

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Ingredients

• 3/4 lb ground turkey (93% lean)
• 1 1/2 tbsp taco seasoning
• 1 hearts romaine lettuce, chopped
• 1 (15 oz) can canned black beans, rinsed
• 3 1/2 oz frozen corn kernels
• 1/2 cup sharp cheddar, shredded
• 1 1/2 oz tortilla chips, crushed
• 1/4 cup ranch dressing
• 1 medium tomatoes, diced
• 1 medium avocado, diced
• 1 lime plus 1/4 cup lime and cilantro

Method (tap to check — screen stays awake)

1. Char the corn in a dry skillet over high heat 4 minutes, shaking the pan, until the kernels blister and darken in spots; tip them out to cool.
2. Brown the turkey in the same skillet over medium-high, breaking it into fine crumbles, 7 minutes, until no pink remains and the bottom of the pan browns.
3. Stir in the taco seasoning and 1/3 cup water and simmer 3 minutes, until the liquid thickens and coats the meat rather than pooling.
4. Fold the black beans in and heat them through for 1 minute, then squeeze in half the lime.
5. Toss the romaine with the ranch dressing so every leaf is lightly coated but not weighed down.
6. Divide the greens among four bowls and spoon the warm turkey and beans over one side so the lettuce keeps some crunch.
7. Top with corn, tomato, cheddar, avocado, cilantro, and a heavy handful of crushed chips.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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