Description
This Camping Taco Salad delivers irresistible flavors with a simple prep. Packed with hearty ground turkey, fresh veggies, and tasty toppings, it’s the ideal quick meal for outdoor enthusiasts and food lovers alike.
Ingredients
Scale
- 1 tablespoon oil (extra if using very lean meat)
- 1 pound ground turkey (or beef, chicken, or meatless substitute)
- 2 tablespoons taco seasoning
- 1 teaspoon sea salt (reduce if taco seasoning is salty)
- 14 ounce can diced tomatoes
- 14 ounce can pinto or black beans
- Chopped romaine lettuce
- Halved cherry or grape tomatoes
- Shredded cheese (Mexican blend or pepper jack)
- Diced avocado or guacamole
- Sour cream
- Sliced red onion
- Hot sauce
- Salsa
- Taco sauce (like Cholula cremosa)
- Salad dressing (ranch or southwest ranch)
Instructions
- Heat oil in a pan over medium-low heat. Add the turkey, taco seasoning, and salt. Cook until browned, breaking meat into smaller pieces.
- Stir in diced tomatoes, and continue simmering until meat is thoroughly cooked and liquid reduces.
- Drain the beans and add them to the meat mixture. Heat until warmed through. If the meat is dry, add some liquid from the bean can.
- For meals prepared ahead of time, cool the taco meat before refrigerating. It can be stored in a freezer bag for up to 4 months. Keep the cooler cold for 1-2 days before serving and reheat on a camp stove.
Notes
For added moisture when reheating, include salsa if needed.
Feel free to mix and match your toppings to suit your taste.
Great for camping trips or quick dinners at home.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 75mg