Turkey Taco Salad
User Reviews
4.3
9 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
255 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Turkey Taco Salad
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Turkey Taco Salad is super tasty and quick and easy to make on busy nights. You can eat it as a salad or put the mixture and toppings in a tortilla for a taco!
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Ingredients
Taco Salad
- 1 ½ pounds lean ground turkey
- 14.5 ounces canned diced tomatoes undrained (see note)
- 2 teaspoons dried minced onion
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ teaspoon ground cumin
- ¼ teaspoon pepper
- 1 head iceberg lettuce diced avocado, light sour cream, black beans (drained)
- 1 cup Mexican cheese blend shredded
- 1 avocado pitted and diced
- 1 cup canned black beans drained and rinsed
- fresh cilantro minced, for garnish
- sour cream for garnish
Southwest Dressing
- ½ cup salsa
- ½ cup sour cream
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon fresh cilantro minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
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Instructions
- Add the turkey to a large non-stick skillet and place it over medium heat. Cook until the turkey is cooked through and no longer pink, about 8-10 minutes. Break up the meat as it cooks.
- Stir in the canned diced tomatoes along with the juices, the dried minced onion, chili powder, garlic powder, seasoned salt, ground cumin, and pepper. Simmer for 5-10 minutes until the tomato juices reduce down.
- While the turkey simmers, make the dressing. Add the salsa, sour cream, lime juice, cilantro, salt, pepper, garlic powder, and onion powder to a mixing bowl. Whisk until evenly combined. Set aside.
- Divided the chopped lettuce between serving bowls. Top the lettuce in each bowl with a quarter of the turkey mixture. Add shredded cheese, black beans, and diced avocado.
- Top the salad with southwest ranch dressing. If desired, add a dollop of sour cream and a sprinkle of cilantro for garnish. Serve immediately.
Equipments used:
Notes
- I like to use diced tomatoes with basil, garlic, and oregano for extra flavor. Regular diced tomatoes are just fine, though.
- I like to use diced tomatoes with basil, garlic, and oregano for extra flavor. Regular diced tomatoes are just fine, though.
- If you don't have lime juice on hand, you can use lemon juice in the dressing instead.
- You can make the turkey ahead of time and top your salads with it cold or heat it up in the microwave. The leftover turkey is also great for making tacos and burritos.
- The dressing will keep for up to 1 week in the fridge in an airtight container.
Nutrition Information
Show Details
Serving
1salad
Calories
255kcal
(13%)
Protein
32g
(64%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
126mg
(42%)
Sodium
117mg
(5%)
Potassium
362mg
(10%)
Vitamin A
124IU
(2%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 255kcal | 13% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 126mg | 42% |
| Sodium | 117mg | 5% |
| Potassium | 362mg | 8% |
| Vitamin A | 124IU | 2% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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