My mom has always been the queen of cooking, and she has shared some of her cooking secrets with me! I’m no culinary genius, but thanks to my mom I won’t go hungry.
When I was growing up, tacos were my absolute favorite. My mom would make them with not only ground beef, but potatoes too! This is probably where my deep love for potatoes has rooted from. Just this past weekend, I made taco salads for my hubby and I. Of course, I documented it on Instagram! I got few recipe requests, so I thought I would share this super easy recipe with you guys!
Serving Size: 2
1/2 pound of lean ground turkey
2 Del Oro Tostada Crowns
1/2 package of McCormick Low Sodium Taco Seasoning
2 Small potatoes, chopped
1 can of Pinto beans
1/2 head of iceberg lettuce
2 tomatoes, chopped
1/2 cup of chopped fresh cilantro
1/2 cup of chopped onion
1 avocado, chopped
Reduced Fat Daisy Sour cream (to your liking)
Reduced Fat Sargento 4 Cheese Mexican Cheese (to your liking)
Salsa (to your liking, I like the Taco Bell Home Original sauce, but Pace or any other type can be used)
1. Cook the ground turkey and chopped potatoes in a large skillet over medium-high heat. Stir them together, and then stir in the taco seasoning. You will want to cover the pan, so that the potatoes will cook thoroughly. Once they are finished, the potatoes will be soft and the meat will be browned.
2. In another pan, you will want to heat the pinto beans. You can also have these beans refried if you’d like.
3. Once your tostada crowns are ready, add the beans, lettuce, tomato, cilantro, avocado, and onion to them. Then you will want to add the meat and potatoes on top.
4. Top your salad with sour cream, cheese, and salsa.
As you guys can see, I LOVE cheese. I also like to use the reduced fat stuff, because it’s just as good as the regular thing. It just makes me feel a little less guilty! I hope you guys enjoy this recipe! It’s so easy and fast!
Do you guys have any dishes that you make that you happen to grow up with as well?