Turkey Taco Salad is super tasty and quick and easy to make on busy nights. You can eat it as a salad or put the mixture and toppings in a tortilla for a taco!
Add the turkey to a large non-stick skillet and place it over medium heat. Cook until the turkey is cooked through and no longer pink, about 8-10 minutes. Break up the meat as it cooks.
Stir in the canned diced tomatoes along with the juices, the dried minced onion, chili powder, garlic powder, seasoned salt, ground cumin, and pepper. Simmer for 5-10 minutes until the tomato juices reduce down.
While the turkey simmers, make the dressing. Add the salsa, sour cream, lime juice, cilantro, salt, pepper, garlic powder, and onion powder to a mixing bowl. Whisk until evenly combined. Set aside.
Divided the chopped lettuce between serving bowls. Top the lettuce in each bowl with a quarter of the turkey mixture. Add shredded cheese, black beans, and diced avocado.
Top the salad with southwest ranch dressing. If desired, add a dollop of sour cream and a sprinkle of cilantro for garnish. Serve immediately.
Notes
I like to use diced tomatoes with basil, garlic, and oregano for extra flavor. Regular diced tomatoes are just fine, though.
If you don't have lime juice on hand, you can use lemon juice in the dressing instead.
You can make the turkey ahead of time and top your salads with it cold or heat it up in the microwave. The leftover turkey is also great for making tacos and burritos.
The dressing will keep for up to 1 week in the fridge in an airtight container.