Step 1 : **Preheat a large skillet over medium-high heat.**
Step 2 : **Once the skillet is hot, add beef and spices; cook, breaking the meat apart with a spoon, until almost cooked through, about 3 minutes.**
– **1 ½ lb lean ground turkey** (turkey is often lower in fat than beef)
– **3 tbsp homemade taco seasoning** (making your own helps control the salt and MSG content)
* 1/4 tsp crushed red pepper flakes
– **1/4 tsp crushed red pepper** (kept the same)
Step 3 : **Meanwhile, wash and dry the fresh produce.**
– **4 hearts romaine hearts**
– **1 pint grape tomatoes**
– **1 small bunch green onions (scallions)**
– **1 red bell pepper, diced** (for added color and nutrition)
– **1 avocado, diced** (for healthy fats and creaminess)
Step 4 : **Add water to the skillet with the turkey; continue to cook, stirring occasionally, until the sauce has thickened and the turkey is cooked through, 2-3 minutes more. Remove from heat and cover to keep warm.**
Step 5 : **Chop or tear romaine into bite-sized pieces and place in a large bowl.**
Step 6 : **Halve tomatoes and add to the bowl with the romaine.**
Step 7 : **Trim and cut green onions crosswise into thin pieces; add to the bowl.**
Step 8 : **Add diced bell pepper and avocado to the bowl.**
Step 9 : **For crunch, add a handful of roasted pumpkin seeds or sunflower seeds instead of tortilla chips.** (These seeds provide minerals, vitamins, and healthy fats)
Step 10 : **To serve, divide salad between plates or bowls; top with turkey, salsa, and a sprinkle of shredded cheese.**
– **1 cup fresh homemade salsa** (with chopped tomatoes, onions, cilantro, lime juice, and a dash of salt)
– **1/2 cup shredded cheese, Mexican blend** (reduced for moderation, but you can adjust based on your preference)
