I started making this taco salad using ground turkey or chicken instead of beef and my son just loved it, so I kept it! It's quick to put together for those days when you want to eat NOW. And it's fairly inexpensive.
1Brown the ground turkey/chicken over medium-high heat in about 1T. of olive oil, or use non-stick cooking spray. Add onion and garlic; continue cooking, stirring frequently, until onion becomes tender and translucent.
2Add chili powder, paprika, cumin, salt and pepper. Stir to combine and coat meat evenly. Remove from heat and allow to cool to room temp. (I put mine in the frig for about 15 minutes).
3Assemble salad: Put lettuce in a very large bowl, top with the meat, cheese, tomatoes, beans, olives. Toss to combine. Add whatever type of dressing you like (I like Ken's Steakhouse Fat-Free Sun-Dried Tomato Vinaigrette), or Salsa, and crumble the tortilla chips on top.
4I say it serves 2-6 people because if you're eating it as a main dish, it will fill up a HUGE plate for 2 people. All measurements are approximate and you can certainly add more of any ingredient if you like, or leave out anything you don't like. I prefer to use the grape tomatoes because you don't have to cut them, therefore if there are any leftovers, they won't make your salad soggy.