Turkey Taco Salad with Honey Cornbread Topping
Mexican
Soups, Salads & Sides
Healthy, fast, economical, tasty and adaptable to individual preferences – this meets every criterion for a weekday family dinner. Set out the turkey mixture, salad, chips, guacamole, corn muffins, sour cream, and bottles of hot sauce and let everyone craft their own combinations. By using mild salsa for the mixture and providing hot sauces for the more adventurous, everyone’s tastes can be accommodated. Credit to Karen in Rumson, New Jersey for the original idea. She makes it for guests so they can help themselves while she chases after her kids.
Ingredients
1 box Jiffy cornbread mix
1 cup corn
½ cup honey
- 1 red or yellow bell pepper, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 pound lean ground turkey meat
1 teaspoon organic ground cumin
1 teaspoon organic ground coriander
1 teaspoon organic ground paprika
1 teaspoon organic chili powder
1 teaspoon coarse sea salt
- 1 can chopped green chilies
- 1 cup mild red salsa
- 1/2 cup cilantro, chopped
- 1 cup sharp cheddar cheese, shredded or grated coarsely
- Head or bag of romaine lettuce
Directions
Butter muffin tins.
Prepare corn muffins per Jiffy package directions but mix corn and honey into batter for texture and sweetness. Set baked muffins aside to be crumbled on top of the assembled salad.
Sauté red pepper and onion in olive oil.
Add in turkey, spices, salt and pepper.
When turkey is browned and broken up, add canned green chili and sauté one minute.
Add salsa and chopped cilantro.
Shred cheese on top of meat and put top on to keep warm.
Mix lettuce with Creamy Lime Cilantro Dressing.
Set out salad, turkey mixture and corn muffins, and people can assemble their own salad.
