Credits to Caroline Chambers, What To Cook When You Don’t Feel Like Cooking
Ingredients
For the turkey
- 1 Tbsp extra-virgin olive oil
- 1 lb ground turkey
- 2 cups fresh or frozen corn kernels (from 4 ears of corn)
- 1 (15 oz) can black beans, drained and rinsed
- 1 Tbsp chili powder
- 1 1/2 tsp kosher salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 lime
For the salad
- 2 romaine hearts
- 1 bunch cilantro
- 1/4 cup salsa verde
- 1/4 cup extra-virgin olive oil
- 3 Tbsp sour cream, plus more for serving
- Kosher salt
- 1 (10 to 14 oz) bag coleslaw mix
- 8 oz shredded white cheddar cheese
- 2 cups tortilla chips, for serving
- Hot sauce, for serving (optional)
Natalie’s Notes
Made September 30, 2025. “Serves 4” – this would feed the Cheaper by the Dozen family. But it’s delicious so you’ll appreciate the leftovers. I swapped ground turkey for ground beef and the spice profile stilled worked perfectly. My mom taught me whenever a recipe calls for cumin, add an equal part of ground coriander (whose leaves are cilantro!). I also used freshly shredded cheddar and was glad I did; the cheese makes up a big part of the salad so texture and tase matter. Next time, I’ll take Caro Chamber’s suggestion to swap bell pepper for corn, and I’ll try Greek yogurt for sour cream.
Instructions
- Make the turkey: Warm the olive oil in your largest skillet over medium-high heat. When it shimmers, add the ground meat. Cook, using a wooden spoon to break it up, until the meat is cooked through and no liquid remains in the skillet, 5 to 7 minutes. Reduce the heat to medium-low and add the corn, beans, chili powder, salt, cumin, paprika, and garlic powder. Juice the lime into the skillet and cook, stirring occasionally, until the mixture has thickened and is no longer liquidy, 3 to 5 minutes.
- Make the salad: Thinly slice the romaine and finely chop the cilantro.
- In a large bowl, whisk together the salsa verde, olive oil, sour cream, and a pinch of salt. Add the romaine, cilantro, and coleslaw and season with another big pinch of salt. Add the cheddar and the turkey mixture and toss to mix well.
- Divide the salad among bowls and crumble lots of tortilla chips over the top just before serving. Add a few shakes of hot sauce and an extra dollop of sour cream.
