Easy Taco Salad with Ground Turkey
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5
4 reviews
Excellent
Easy Taco Salad with Ground Turkey
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Whip up an easy taco salad recipe with ground turkey for a fast, hearty dinner salad! With cool crunchy iceberg lettuce, seasoned ground beef, crunchy tortilla chips, and a cool, creamy sour cream dressing, your whole family will be asking for salad for dinner!
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Ingredients
- 2 tablespoons canola oil or other neutral oil of choice
- 4 corn tortillas cut into strips
- 1 lb. ground turkey or ground chicken or beef, or extra black beans for vegetarian (see notes)
- 15 oz. black beans drained and rinsed, canned
- 2 tablespoons taco seasoning see notes
- 2 tablespoons water plus more if needed
- 4 cups iceberg lettuce about 1 small head, or romaine, chopped
- 4 oz. cheddar cheese or Monterey Jack cheese or something similar, shredded
- 1 tomato diced, large
- ½ cup red onion from about ½ of a medium onion, diced
- ¼ cup cilantro optional, see notes, chopped, fresh
For the Dressing
- ¼ cup sour cream or Greek Yogurt, or Mexican Crema
- 2 tablespoons lime juice from about 1 lime
- ½ avocado or one whole small avocado, large
- hot sauce depending on spice level preferences, a few dashes
- ¼ cup cilantro optional, see notes, leaves
- ½ teaspoon kosher salt plus more if needed
- 1 tablespoon extra-virgin olive oil
- water to thin out dressing so it can be poured, as needed
Instructions
- In a large heavy skillet, heat the 2 tablespoons canola oil over medium heat. Add the 4 corn tortillas, cut into strips, and fry until golden brown crispy, flipping with a spatula every so often. Keep an eye on them as once they start to get golden brown they will cook quickly. Remove to a paper towel lined plate, keeping as much oil in the skillet as possible.
- In the same skillet, add the 1 lb. ground turkey and the drained and rinsed 15 oz. canned black beans, along with the 2 tablespoons taco seasoning. Cook until turkey is fully browned, breaking apart with a wooden spoon as much as possible so it is in small crumbles. Add 2 tablespoons water and stir to thicken it slightly and make a bit of a sauce, adding more if needed. Allow to cool slightly to thicken more and so it's not steamy hot when you add it to the salad, as this will wilt the lettuce almost immediately.
- To make the dressing: Add the ¼ cup sour cream, 2 tablespoons lime juice, a few dashes hot sauce, ¼ cup cilantro leaves, ½ large avocado, ½ teaspoon kosher salt, and 1 tablespoon extra-virgin olive oil to a blender or food processor and blend until very smooth and creamy. If you like, you can add water, as needed to thin the dressing out so you can drizzle it on top of the salad. Taste and add salt if needed.
- On a large platter, or evenly distributed among 4-6 salad plates, layer the 4 cups chopped iceberg lettuce, the cooked turkey and bean mixture, the shredded 4 oz. cheddar cheese, the crispy tortilla strips, the diced 1 large tomato, the ½ cup diced red onion, the ¼ cup chopped fresh cilantro.
- Drizzle the salad with the dressing and serve.
Notes
- Substitutions: Use ground beef or chicken instead of turkey, other beans such as pinto instead of black beans, omit the cilantro if you don't like the taste of it, and feel free to add or take away any of the other taco salad ingredients - throw in some corn, diced avocado, or other toppings if you want!
- Make it vegetarian: use 2 cans black beans instead of ground turkey, or a vegetarian ground meat substitute or crumbled tofu.
- Make it vegan/dairy-free: make it vegetarian plus omit the cheese (or use a vegan alternative) and just omit the sour cream in the dressing - the avocado will be creamy enough.
- Leftovers are great as traditional tacos! Just microwave a tortilla topped with the turkey mixture and some shredded cheese, then top with whatever leftover fixings and sauce you have.
Nutrition Information
Show Details
Calories
586kcal
(29%)
Carbohydrates
39g
(13%)
Protein
43g
(86%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.05g
(3%)
Cholesterol
99mg
(33%)
Sodium
1072mg
(45%)
Potassium
1095mg
(23%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
1317IU
(26%)
Vitamin C
17mg
(19%)
Calcium
303mg
(30%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 43g | 86% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 99mg | 33% |
| Sodium | 1072mg | 45% |
| Potassium | 1095mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 17mg | 19% |
| Calcium | 303mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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