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Dana's Taco Salad
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Prep Time:
25 minutes
25 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
75 minutes
75 minutes
Taco-seasoned ground turkey and lentils mixed with lettuce, avocado, tomatoes, olives, and kidney beans create a delectable twist on taco salad.
Ingredients:
- 0.5 cup dry lentils
- 1 cup water
- 0.5 pound ground turkey
- 1 head iceberg lettuce, chopped
- 1 avocado - peeled, pitted and diced
- 1 tomato, diced
- 1 (15 ounce) can pitted black olives, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 0.33333334326744 cup Catalina salad dressing
Instructions:
- In a pot, combine lentils and water. Bring to a boil, then simmer for 30 minutes or until tender.
- Sear the turkey in a skillet over medium heat until cooked through, for 8 to 12 minutes. Mix in the cooked lentils, 1 cup of water, and taco seasoning. Allow it to come to a boil, then simmer on low until liquid is almost absorbed, approximately 5 minutes.
- In a big bowl, mix together the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing until everything is well combined.