Recipe by Fiestaqueen
"This spicy, flavorful dish features authentic Mexican aromas, its a family favorite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
onion, finely chopped
1 (19 ounce) can
kidney beans, rinsed and drained
shredded iceberg lettuce
red bell peppers, cut into thin strips
This was so enjoyed by everyone last night Fiestaqueen! I added garlic and onion powders to the meat, due to allergies, left out the carrot and used pinto beans instead of the kidney. The real fun came in when I took large Burrito size tortillas and made taco salad bowls. I inverted two small metal mixing bowls and sprayed them with cooking spray. I then sprayed both sides of the tortillas and placed them on top of the bowls and kept smoothing the top and sides until they formed to the bowls. Popped them in a 355 degree oven until they were golden and crispy. They came out great and once cooled I piled in the salad, used H.V. Spicy Ranch Dressing and topped with shredded cheddar. Thank you so much!
Just so-so. Husband made it "non-low-calorie" by adding sour cream and tortilla chips :) (Made it taste better, too!)
Really great recipe. I used black beans instead and added some corn for an extra bit of flavor. I also added extra salsa, green onion, and a bit of lime juice squeezed over the finished product. Delish!
Quick and tasty! I used homemade taco seasoning which pretty much contains all the spices listed, and served with a dollop of sour cream. I did add just a bit of tomato sauce to the meat as it seemed a little dry. Having leftovers tonight - this will be a regular for us!
I always made taco salad without a recipe, but one day I started having trouble with the taco sesoning making it too salty. Once I put enough into my meat to taste it was way too salty. I searched allrecipes and found this recipe. I used sausage instead of turkey and also used black beans. The spices are key. There is lots of flavor without the extra salt. You can add whatever veggies you please. I always sprinkle w/ Doritos just b4 serving. The best I ever made!!!
We enjoyed this very much. I added crushed tortilla chips and avocado with a dollop of fatfree sour cream. Thank you for the recipe!
After doing a dinner search "healthy ground turkey" I came across this gem. My fiance LOVES Mexican style food so i figured why not. I ran out of chili powder so I used homemade taco seasoning (see Walt's taco seasoning) instead of the recommended spices. I also add a small can of green chilis. I used Romaine lettuce and omitted the carrots and bell pepper (because that's what I had in the house). Finished the plate off with some cold salsa on top and sprinkled with green onions. It was excellent! I will most definitely make this again.
Very good! I made as is except used a can of chili beans instead of plain kidney beans. Topped our salads with tomatoes, olives, yellow peppers, and green onions, then served at the table with extra salsa and sour cream. I will definitely be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican-Style Taco Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 96
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a delicious taco salad with a twist.
See how to make a fresh, colorful Mexican-inspired salad and side dish.
A perfect potluck partner. Three beans, corn, peppers, and plenty of kick.