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4.3 from 9 votes

Turkey Taco Salad

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 255 kcal
Course: Main Course
Cuisine: Tex-Mex

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top the salad with southwest ranch dressing. If desired, add a dollop of sour cream and a sprinkle of cilantro for garnish. Serve immediately.

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

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

% 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.