Love Mexican Food? Me too! This Skinny Taco Salad Bowl has all of your fresh, favorite ingredients. Light and healthy this one won't weigh you down either. It has a light (easy!) homemade dressing.
Course Lunch or Dinner
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Souper Chef Deb
1lb.ground turkeycan substitute chicken
3 tbsptaco seasoning mix (substitute one packet prepaid taco seasoning)
1 15 oz. canblack beansrinsed well and drained
1cupcherry tomatoessliced in half
2 earscorn kernels removed (substitute one cup frozen corn, thawed)
18 oz.container plain greek yogurt
1cupsalsa - use your favorite!
crunchy tortilla strips
In a large skillet over medium heat brown the ground turkey or chicken, drain. Add 1/2 cup water and the taco seasoning. Increase the heat until it's bubbly. Stir well to incorporate the seasoning. Remove from heat.
While the meat is cooking, chop the lettuce and divide between four bowls.
Slice the tomatoes in half, dice the onions, rinse the black beans really well and allow them to drain. Remove the kernels from the cob. Add these ingredients to each salad bowl equally, topping with the taco meat.
Mix the yogurt and salsa together. Top each salad with a healthy dollop of dressing and salsa.