I love taco salad and I love calabacitas so this recipe was born by mixing the two together. This salad is so filling and the squash is a healthy replacement for chips. It great because you can have the squash ready for people who want that on their salads and still have tortilla chips for the kiddos! For the meat I cook ground turkey w/ tomatoes and green chilies. I also use mostly mixed greens but add a little shredded iceberg lettuce to add some crunch. Then top with all your usual taco toppings!
Taco Salad w/ Ground Turkey and Yellow squash
For the meat:
1 lb. lean ground turkey
1 can rotel (diced tomatoes w/green chiles)
2 T. red chile powder
1/2 tsp garlic powder
For the squash:
1 medium yellow squash
1 tsp. minced garlic
1 T. olive oil
Salad topping ideas:
Annie's cowgirl ranch (or your favorite ranch)
Brown turkey in a medium frying pan. Add rotel, chili powder, and garlic powder. Continue cooking until meat is cooked through.
While meat is cooking, thinly slice the squash and saute in olive oil. When squash is softened (about 7 minutes) add garlic. Continue to cook 1 min.
Wash mixed greens and arrange on plate. Top with meat and squash. Top with desired toppings and dressing (I use avocados, olives, cheddar, black beans, salsa and ranch)