Turkey Santa Fe Taco Salad with Avocado Crema

I've been trying a lot of new recipes lately and apparently, they've been getting a lot of attention. This was my newest one and it was REALLY good! I've gotten several requests already for the recipe so thought I would type it up real quick.

This is a family friendly recipe! My almost 2 year old even asked for more...you may just need to remove the jalapenos so it doesn't burn their little mouths.

Turkey-Bean Topping

1/2 pound 99% extra-lean ground turkey breast

1/2 teaspoon kosher salt

1/2 cup canned black beans, rinsed and drained

2 tablespoons chopped pickled jalapeno peppers

1 large tomato, chopped

1 garlic clove, minced

3 tablespoons chopped onion

2 tablespoons chopped fresh cilantro, plus more for garnish

1 1/4 teaspoons ground cumin

3/4 cup frozen corn kernels

Avocado Crema

1 medium hass avocado, chopped

1/4 cup reduced-fat sour cream

1 tablespoon fresh lime juice

1 medium fresh jalapeno pepper, chopped

1 1/2 tablespoons chopped fresh cilantro

1/4 teaspoon plus 1/8 teaspoon kosher salt

Freshly ground black pepper

Salad

5 cups shredded green leaf lettuce

1/2 cup shredded mexican cheese blend

1 cup chopped tomatoes (I omitted this)

2 tablespoons sliced black olives

2 tablespoons chopped scallions

1 ounce baked tortilla chips, crushed

For the turkey-bean topping: Heat a large skillet over medium-high heat. Add the ground turkey, season with 1/4 teaspoon salt, and cook, using a wooden spoon to break the meat into small pieces, un no longer pink, 4 to 5 minutes. Add the beans, pickled jalapeno, tomato, garlic, onion, cilantro, and cumin. Stir well, reduce the heat to low, cover, and cook for 20 minutes to blend the falvors. Uncover and add the corn and 1/4 teaspoon salt. Simmer until the liquid reduces and the corn is cooked through, 5 more minutes.

For the avocado crema: In a blender, combine half the avocado (reserve the other half for salad topping), the sour cream, lime juice, 1/4 cup water, the jalapeno, cilatnro, salt, and black pepper to taste. Blend until smooth.

For the salad: Divide the lettuce among 4 servings plates, Add the turkey-bean topping, cheese, tomatoes, olives, scallions, and remaining avocado. Top with the avocado crema and crushed torilla chips.

Nutritional Information:

Serving Size - 2 cups

Calories - 302

Fat - 11.5g

Saturdated Fat - 4g

Cholesterol - 45mg

Carbohydrate - 25g

Fiber - 8g

Protein - 25g

Sugar - 7g

Sodium - 526mg

*Recipe from The Skinnytaste Cookbook, not my own creation.

I'd love to hear what you all think of it. Comment below. Our family loved it and we will definitely be making it again!