Mason Jar Terrific Turkey Taco Salad

Makes Six 1-Pint Jars (6 servings)

Husband-Tested Recipe from Alice’s Kitchen

This is a very satisfying, healthful and beautiful salad.  Satisfying because it’s filling and it has those wonderful southwestern flavors that we all love.  Healthful because it’s loaded with vegetables, beans, and lean protein.  There are no tortilla chips, instead, for crunch, this salad has chili roasted pumpkin seeds.  Instead of dressing, a flavorful salsa is used.  Beautiful because of all the lovely colors of fresh, real food that can be seen right through the glass of the jars. Feel free to substitute your favorite vegetables.  When in season, use fresh garden tomatoes or cherry tomatoes and zucchini.

1 (16 oz.) jar of your favorite salsa (We especially like Frontera Key Lime Salsa.)

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) bag of frozen corn, cooked and drained

1 (15 oz.) can chopped tomatoes, drained

1 cup or so freshly shredded cheese (cheddar, Monterey jack, pepper cheese, mozzarella, etc.)

1 lb. cooked ground turkey meat seasoned with Homemade Taco Seasoning**

1 cup prepared Chili Roasted Pumpkin Seeds**

1 bag (4-6 cups or so) baby lettuces or baby spinach

Place the 6 (1-pint) jars and all the prepped ingredients on the counter.  Put 2-3 Tablespoons of the salsa in the bottom of each jar.  Distribute the rest of the ingredients evenly between each jar, layering the ingredients in each jar in the order listed above. Screw on the lids and place the jars in the fridge until ready to serve.  When you are ready to eat, unscrew the lid of one jar and spill the contents of the jar onto a salad plate.  Enjoy!

Turkey Preparation: Spray a large non-stick skillet with cooking spray.  Heat the skillet to medium-high. With a spatula, spread the ground turkey over the bottom of the skillet.  Sprinkle the top of the turkey with 1 Tablespoon Homemade Taco Seasoning.  Turn the turkey over in large sections and then season the other side with 1 Tablespoon Homemade Taco Seasoning.   Using the edge of the spatula, chop up the turkey so that it separates into small clumps.  Cook, turning and stirring, until the turkey is cooked through. Place the cooked turkey in a strainer or colander to drain any fat that has accumulated. At this point, you can set the turkey aside until it comes to room temperature and then pop it in the fridge to chill until ready to reheat for the salad or for tacos. To save time, make several batches and freeze for later.

*Homemade Taco Seasoning:

1 Tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1½ teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon freshly ground pepper

Mix together the ingredients and store in an airtight container. (Recipe can be doubled, tripled, etc.…)

** Chili Roasted Pumpkin Seeds: (Husband-Tested in Alice’s Kitchen) Place 1 cup pumpkin seeds with 1 teaspoon oil, 1 teaspoon chili powder, and ½ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  These can be made ahead and stored at room temperature in an airtight container. This recipe can be doubled/tripled, etc.