Friday, July 18, 2008

A healthy riff on taco salad....

Here's another recipe from the backlog....I'm making' my way through the pile of recipes that have piled up this summer! I'm getting to the bottom of the pile though, and pretty soon I'm gonna have to start cooking again to get more new material!

My family was totally snowed and had absolutely no idea that this was a healthy version of tacos -- well, tacos for them, salads for the Husband and me. I swear, you will never believe this is a Weight Watchers recipe!

This could not be easier to prepare, and while some foodies (you know who you are) will scoff at the use of pre-packaged taco seasoning, there are enough little changes in this recipe to make it taste more dressed up than your every day Ortega tacos (not that there's anything wrong with Ortega tacos!). I love how some of the meat in this dish is replaced with corn and black beans -- I can never get enough black beans!

Lovely on a summer night, family friendly, and perfect for a Mexican craving!

Turkey Taco Salad
Serves: 4-6
Source: adapted from Take-out Tonight! by Weight Watchers, page 107

1 t. cooking oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lbs. ground skinless turkey breast (I confess, I used a mixture of light and dark ground turkey)
1 packet of taco seasoning mix
1 t. adobo chili powder
1/2 c. water
1 c. black beans, rinsed and drained
1 c. frozen corn, thawed
1/4 c. chopped cilantro

Mixed greens (I used green leaf and red leaf)
Julienned red onion, chopped tomato, sliced avocado and black olives
Shredded reduced fat Mexican Cheese blend
Baked tortilla chips (for the salads) and a box of taco shells (for the kiddos)

Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until golden, 7-10 minutes. Add the turkey and seasoning mix. Cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Stir in the water and cook over medium-high heat, stirring occasionally, until the water has evaporated, about 3 minutes longer. Stir in the black beans, corn, and cilantro; heat through. Remove from the heat and set aside.

Place a generous bed of greens on your dinner plates. Top with the turkey mixture and desired vegetables. Garnish with baked tortilla strips.

If your kids are doin' the taco thing (as opposed to the salad thing), bake your shells in the oven, and assemble their tacos with whatever they like.


Lisa said...

This looks fabulous and so does your other fresh summer recipes!

EAT! said...

One of my favorites - but I do eat way more chips than I should when we have taco salads. I also love that fake queso dip in jar.

Prudy said...

Love the stuff and the pretty presentation. I love making Mexican because everyone is happy.

Kitchen Goddess said...

Looks great, so fresh and summery

Pamela said...

I have that cookbook and should break it out more often, especially since I am on WW, too. I tagged you for a meme. Check out my blog for details.

Katherine Aucoin said...

My husband asked me for a big salad this week. It's hard for us to eat heavy when it's so hot out. This salad would be perfect. Also, your tart looks like something I would see in an upscale pastry shop....simply beautiful.