Veggie-Packed Taco Salad

One of my favorite recipes to make during the week is taco salad. It's so simple and easy, and it can be ready to eat in just about 30 minutes. 

But because I make it so often, I like to change it up from time to time. Last week, I added in some carrots and frozen corn on top of my usual. I wouldn't normally pair carrots with this flavor profile, but it added a nice crunch!

Veggie-Packed Taco Salad Recipe

Time: About 30 minutes
Servings: 4

Ingredients:

• 1 lb ground turkey (Sub with black beans or a meat substitute for a vegetarian option)

• 1–2 tbs olive oil

• 1 packet of taco seasoning (Or make your own*)
• 1/4 cup water or broth
• 1 small head of iceberg lettuce, chopped
• 6 oz bag of baby spinach, chopped
• 2–3 carrots, diced

• 1 bell pepper, diced
• 1 pint cherry tomatoes, cut in half
• 8 oz frozen corn
• Shredded Mexican blend or cheddar cheese (Optional, for topping)

• Sour cream (Optional, for topping)
• Salsa of choice (Optional, for topping)

Directions:

    1. Heat olive oil on medium in a frying pan. Add in the ground turkey and cook until mostly brown.

    2. Drain excess oil/juice from pan, then add in seasoning and water. Mix and simmer on low until liquid     is dissolved and turkey is fully cooked. Set aside.

    3. Chop lettuce and spinach, dice carrots and peppers, and slice tomatoes. Add to a bowl or plate, then        top with corn, turkey, shredded cheese, sour cream and salsa. Enjoy!

Notes:

* If you'd like to make your own taco seasoning, I like Barefoot in the Kitchen's recipe.