Sonoma Turkey Taco Salad Recipe

  • Nonstick olive oil cooking spray
  • 12 ounces uncooked ground turkey
  • 1 (15 ounce) can pinto beans, rinsed and drained (optional)
  • 1 cup frozen whole kernel corn
  • 1 cup bottled salsa
  • 1/4 cup water
  • 5 cups shredded lettuce
  • 1/4 cup shredded reduced-fat Cheddar cheese
  1. Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Cook ground turkey in hot skillet about 5 minutes or until no longer pink. Drain off any fat. Stir in beans (if desired), corn, salsa, and water. Bring to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes to blend flavors.
  2. Line 4 salad bowls or plates with lettuce. Top with hot turkey mixture. Sprinkle with cheese. Serve immediately.