You know those HUGE restaurant taco salads served in those gigantic fried tortilla bowls? I’m pretty sure that was my favorite food as a child, and I would order it at any restaurant that served it. Looking back on it now, it’s actually a little frightening, because those things probably contained enough calories to fuel my little body for days.
I don’t really see them on restaurant menus much anymore – either I don’t go to the kind of restaurants that would serve them, or they’ve gone out of favor. Either way, it’s probably best that I’m not tempted by that calorie bomb anymore. Because I would probably order it tomorrow if given the chance. Or, errrr . . . I’m an adult now and I should know better.
Just because I’m an adult who should know better doesn’t mean I don’t still crave the comfort food of my childhood. But, I can be a little more sensible about it. These appetizer-sized Mini Turkey Taco Salads totally hit the spot in such a satisfying way.
First, instead of the humongous fried flour tortilla, I pressed wonton wrappers into muffin tins and baked them until crispy to form adorable little wonton cups. Then, I scooped a spoonful of refried beans into the bottom of each one, and then a bit of cooked Jennie-O Lean Taco Seasoned Ground Turkey. This conveniently preseasoned ground turkey is super simple to prepare, has all of the huge taco meat flavor that I love, and contains 70% less fat than regular ground beef! I finished my mini salad cups with a sprinkle of cheese, lettuce, tomato and black olives (which are totally optional). Then, it was CRUNCH time. So good!
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.