Turkey Taco Salad

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 2 1/2 teaspoons ancho chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1/4 teaspoon salt
• Fresh ground black pepper
• 1/2 pound ground turkey
• 1 can diced fire-roasted tomatoes
• 1 can black beans, rinsed and drained
• 1 cup fresh or frozen corn kernels
• 2 tablespoons sherry vinegar
• 5 tablespoons olive oil
• 2 hearts of romaine, chopped or sliced
• 1/2 pint cherry tomatoes, halved
• 1/2 red onion, sliced
• 6 radishes, thinly sliced
• 2 ripe avocados, sliced
• 1 cup shredded Monterey jack cheese, or more, to taste
• Handful of cilantro leaves, stems removed
• 1/2 cup sour cream
• 1 lime, cut into wedges

Directions

1. Set a large, deep skillet over medium heat and warm the olive oil. Scatter in the onion, garlic, chili powder, cumin, oregano, salt, and several twists of black pepper. Stir now and then, cooking for 5 minutes, until the onion has softened.
2. Add the ground turkey to the skillet and keep cooking, pressing and chopping it into small pieces with a sturdy spatula as it browns. After about 4 minutes, when no pink remains, mix in the diced tomatoes, black beans, and corn. Turn the heat down to medium-low and let everything cook for about 10 more minutes, so the mixture thickens and the flavors come together. If it starts looking too dry, stir in water 2 tablespoons at a time.
3. Take the skillet off the heat. Taste, then add more salt if it needs it. Let the mixture cool briefly.
4. The turkey topping can be prepared in advance and stored in the refrigerator for up to 5 days. Spoon it onto the salad cold, or rewarm it briefly in the microwave or in a warm skillet before using.
5. For the greens, choose a bowl that will comfortably fit the lettuce. Whisk the vinegar with 1/4 teaspoon salt and a few grinds of black pepper, then slowly stream in the olive oil while whisking until the dressing comes together.
6. Add the lettuce and toss until the leaves are lightly coated. Taste and season with more salt and pepper if you want.
7. To build the salads, portion the lettuce onto 4 to 6 plates. Spoon the turkey mixture over each one, then finish with the tomatoes, onions, avocado, radishes, shredded cheese, and cilantro. Add a spoonful of sour cream and a lime wedge to each plate, then serve.