This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil​. All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias

Rather than use some of the other oils for sauteing, I have started using Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. One of my absolute favorite things to make? Taco salad. I mean, really, let’s just put it out there that there’s little better than a really fantastic taco salad. Yeah, I said it. Because taco salads are simple: ground up meat (I swap beef in favor of turkey so I’m using a more lean meat) and some spices. Or, you can go a couple of steps further and really elevate the flavor of your taco salad meat.

I like to use spices, of course, but into the same browning pan I include beans, corn kernels, diced green chiles, tomato paste, and enchilada sauce. This is the same way I make my enchiladas too! Everything goes into the pan to combine because I love a hearty taco salad, and it all begins in the actual ground meat you use and how it’s seasoned. I find that using the enchilada sauce gives a texture to the meat that’s a little more juicy. Especially when cooking with a lean meat like turkey, it’s a little easier to dry it out. It needs some extra love.

Taco salads are one of those dishes that I make all.the.time. I always have the ingredients on-hand and you can actually eat this taco meat in a taco, in a salad, over rice, in lettuce cups, wrapped lovingly in tortillas for enchiladas — the list goes on. I find myself making the taco meat and then using it throughout the week in various ways. It’s a lighter recipe my family loves and it comes together so quickly.

For this taco salad, I also swapped out the olive oil in the dressing for corn oil. I find that the Mazola Corn Oil is so all-purpose, making it a perfect oil for baking, grilling, and this dressing, which is simply a combination of shallots, lime juice and corn oil. Did you know that corn oil has a neutral taste that lets the natural flavor of your food stand out? When I used it to brown my turkey in, I didn’t have to worry about anything sticking to the pan because Mazola has a higher smoke point than most cooking oils. Coming in at 450°F, it performs well in a variety of cooking applications.

I tell you all this because the smoking point of an oil is important. All cooking oils have a smoke point. Once that smoke point is exceeded, not only will it negatively affect the food’s flavor, but the nutritional value is lessened. One other swap that I made to make this taco salad a little better for me is use corn tortillas (sauteed) vs. flour. I love the added crunch on top of my salad.

Topped with pickled jalapenos, corn, avocado, tomatoes, salsa, cilantro and my lime vinaigrette, I’m ready to eat 😉

Print

Yield: 8

Hearty Taco Salad

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Taco meat:

• 1 tablespoon Mazola Corn Oil
• 1 pound ground turkey
• 1/2 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1 teaspoon onion powder
• Large pinch of red pepper flakes
• 1/2 teaspoon paprika
• 1 15 ounce can corn, drained and rinsed (save a handful of kernels for the topping, or get two cans, depending on how many salads you're making)
• 1/2 of a 15 ounce can black beans, drained and rinsed
• 1 small can diced green chiles
• 1 tablespoon tomato paste
• 1/3 cup enchilada sauce
• 2 spoonfuls of your favorite salsa
• Handful of torn fresh cilantro
• Juice from 1/2 lime
• Salt and pepper to taste

Dressing:

• 1/2 shallot, minced
• Juice from 1 lime
• 1 tablespoon Mazola Corn Oil

Tortilla strips:

• 1 tablespoon Mazola Corn Oil
• 2 corn tortillas, cut into half strips

Toppings of your choice:

• I use pickled jalapenos, corn, salsa, tomatoes, cilantro, avocado

Instructions

Taco meat:

1. Heat 1 tablespoon of corn oil in a large skillet over medium heat. Once hot, add the ground turkey and cook, breaking it up, until very little pink is left. Turn down the heat to medium-low and add in the spices (cumin, garlic powder, chili powder, oregano, onion powder, red pepper flakes, paprika, salt and pepper); stir to combine.
2. In the same pan, add in the corn, black beans, diced green chiles, tomato paste, enchilada sauce and salsa; stir to combine and let cook for a couple of minutes.
3. Add in the fresh cilantro and lime juice. Taste and adjust if needed.

Dressing:

1. Combine all ingredients in a jar with a lid and shake!

Tortilla strips:

1. In a skillet set over medium-high heat, heat up 1 tablespoon corn oil. Add tortilla pieces and saute until browned and crunchy.

To assemble:

1. Create a big bed of red leaf lettuce (the best) or your preferred lettuce.
2. Top with the taco meat and the toppings of your choice.
3. Drizzle over with dressing.