Turkey Taco Salad
User Reviews
5.0
147 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
1169 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Turkey Taco Salad
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Elevate taco night at home with this delicious Turkey Taco Salad. Sauté ground turkey, onions and black beans, then place on a bed of spinach with toppings. Finish with a drizzle with a homemade Catalina dressing. Easy to personalize, this Turkey Taco Salad is well-loved and perfect for a weeknight meal.
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Ingredients
Taco Salad
- 2 tablespoons extra virgin olive oil
- 1 lb. ground turkey
- 1 ½ tablespoons taco seasoning
- 1 small onion about 1 cup diced
- 15 oz. black beans drained
- ½ cup chicken stock
- 8 cups chopped romaine or the salad green of your choice
Optional Toppings
- 1 avocado sliced
- 15.25 oz. whole kernel sweet corn drained
- ½ cup sour cream
- ¾ cup shredded cheese pepperjack and sharp Cheddar are my favorites
- ½ cup salsa
- ½ 9 oz. bag tortilla chips, crushed
Homemade Catalina Dressing
- ½ cup extra virgin olive oil
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
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Instructions
Cook the Meat
- Heat the olive oil over medium-high heat in a large skillet.
- When warm, add the turkey, onion and taco seasoning. Cook until browned and cooked through.
- Deglaze the pan with the chicken stock, and add the black beans, stirring into the turkey and onion mixture.
- Cook until the beans are warmed through, and the chicken stock has been absorbed into the mixture. Remove from the heat.
Make the Dressing
- Pour the olive oil, ketchup, honey, red wine vinegar, Worcestershire, salt, pepper, paprika and onion powder into a mason jar. Shake thoroughly until well combined. Set aside.
Prepare the Salads
- In a large bowl, prepare the salads. Measure out the romaine, then top with the turkey mixture and desired toppings. Pour the dressing on top of the salads, and enjoy immediately.
Notes
- This recipe can easily be adapted to use beef or chicken.
- Store the meat mixture separately from the toppings and other salad ingredients. Keep it in an airtight food storage container for 3-4 days in the refrigerator.
- Keep the dressing in a mason jar in the fridge for up to 2 weeks.
Nutrition Information
Show Details
Serving
1 serving
Calories
1169kcal
(58%)
Carbohydrates
80g
(27%)
Protein
50g
(100%)
Fat
76g
(117%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
52g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
1295mg
(54%)
Fiber
18g
(72%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1169 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 1169kcal | 58% |
| Carbohydrates | 80g | 27% |
| Protein | 50g | 100% |
| Fat | 76g | 117% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 52g | 306% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 1295mg | 54% |
| Fiber | 18g | 72% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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