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Turkey Taco Salad Bowl


  • 6 flour tortillas (8-inch)

  • Cooking spray

  • 2-3 tablespoons extra virgin olive oil (EVOO)

  • 1 package ground, all-white-meat turkey (about 1 1/3 pounds)

  • Salt and freshly ground black pepper

  • 1 small onion, chopped

  • 2 cloves garlic, grated

  • 1 tablespoon chili powder (about a palmful)

  • 1/2 tablespoon cumin (about half a palmful)

  • 1/4 head iceberg lettuce, cored

  • 1 avocado, peeled, pitted and chopped

  • 1 cup yellow cheddar cheese, shredded

  • 3 plum tomatoes, seeded and chopped

  • 1/2 cup black olives, chopped

  • 1 jar store-bought taco sauce


Pre-heat oven to 375°F.

Wrap the tortillas in a damp towel and microwave for 10-15 seconds. Spray each tortilla on both sides with cooking spray and gently push them into a jumbo muffin tin, forming a cup shape.

Make a couple extras so you can choose the nicest ones out of the batch. Bake tortillas for about 10-12 minutes or until they are golden brown and hold their shape.

While the tortillas are cooking, place a medium size, nonstick skillet over medium-high heat and add two turns of the pan of EVOO, about 2 tablespoons. Add the ground turkey, season with salt and pepper and cook, breaking up the pieces with the back of a wooden spoon, about 6-7 minutes until brown all over. Kid helpers can break up the meat with a potato masher.

Add another turn of the pan of EVOO if the mixture is dry, than add onion and grate the garlic right over the skillet with a microplane grater or the fine side of a box grater.

Cook for about 3-4 minutes, then add the chili powder and cumin, and cook for another couple minutes. If the mixture seems dry, add a couple tablespoons of water to loosen it up. Turn the heat off and set aside to keep warm.

Let a kid helper shred up the lettuce with a kitchen scissors. Chop the avocado last so it does not turn brown and get all icky.

Place the tortilla bowls into four deep cereal bowls and scoop a couple of big spoonfuls of the turkey mixture into each tortilla. Top the turkey with a sprinkle of cheese, some chopped tomatoes, avocadoes, olives and shredded lettuce on top – whatever toppings you like! Spoon a couple tablespoons of taco sauce over the top and serve.