BBQ Rockin Taco Salad

tacosaladSo last night I decided to try something a little different.  I wasn’t sure how this would work out but I figured to give it a shot anyway.   Now, around my house Taco Salad is always a big hit, it’s simple, it’s cool for summer, and it’s extremely tasty and everybody gets to add what they want.  You just can’t plan a better meal than that.

Ok, so you now know that we love Taco Salad but the kicker is that I got a request to make some but I personally had a taste for some sweet and spicy BBQ last night.   That’s when it hit me, make a BBQ Taco Salad and see what happens.  All I could think about was getting the savory Taco flavor infused with the tangy BBQ sauce and then topped with all of my favorite fixins.

Now I know, just adding sauce doesn’t make this BBQ but it was the closest that I could get and keep the majority happy so I went to work.  This turned out to be a pretty effin awesome Taco Salad and I was angry with myself for not thinking about it before but now that I have it may just be the only way I eat Taco Salad from now on.

By the way, this recipe will feed 6-8 full grown people so be prepared to eat if you do this.

What you need:

3 lbs ground turkey (trying to keep somewhat healthy)

Chilli Powder

Black Pepper


3 cloves garlic (minced)

1 sweet onion (finely chopped)

1 jar, bottle, can, or bag of your favorite BBQ sauce

2 packages of your favorite taco seasoning

1 1/2 cup water

Whatever Chips you want

Lettuce (chopped)

Tomato (diced)

Just buy some salsa, it will be okay if you don’t make it fresh, seriously

Sliced Jalapenos

Sliced black olives

1 can re-fried beans

Shredded Cheddar Cheese

How to work it:

Whew, ok now that the list is done here’s how to put this whole thang together.  First add the diced garlic and 1/2 of the onion into a pan with a little olive oil.  Saute that up until the onion is nice and tender.  Add the ground turkey right into this pan and stir it up.  Salt and pepper to taste, add chilli powder and keep stirrin up the turkey until it starts to brown.  (hint, if you want to trick people into thinking it’s beef, just add a little paprika and ground cumin seems to work around my house)

While that is browning go ahead and prepare the veggies into a nice little assembly line of deliciousness and relax for a few while the meat is cooking.

Ok, break over, now that we’ve got the meat browned go ahead and drain it completely.  There is going to be a little more grease rendered in the next phase so we don’t need to leave a bunch extra.  Add the meat back to the pan and add the taco seasoning and 1 1/2 cups of water and stir it up.  I let that simmer for a few minutes then added a jar of BBQ sauce and a healthy handful of shredded cheddar right into the meat.  Let that simmer down nice and slow and get all of the meat completely covered in sauce.  You’ll want to let this simmer for about 10 minutes so just cover it and relax again but remember to stir it every now and then.

By now the meat should be thickening up nicely so turn the heat down and call in the feasters.  My favorite order of things is chips first, then meat, then lettuce and tomato, then cheese, then salsa, then olive and jalapenos, then sour cream to top it off.  But you can put whatever you want on top of this thing.

This was amazingly tasty and added such a nice twist to the normal taco salad, it definitely got raving reviews and since I didn’t have any leftovers I might have to make more tonight because now I’m craving it again.

Enjoy, let me know if you try it out.

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