Dana's Taco Salad

Dana's Taco Salad

Dana Lawson

"This is my health-oriented twist to my Aunt Linda's recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 584 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 2057 mg
  • 82%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
  2. Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
  3. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

This was surprisingly good for a healthy recipe!!!! I did not use the Catalina Dressing because taco salad is supposed to have fresh salsa as the dressing in my opinion. I also like fresh guac...

I omitted the lentils by accident, because I completely forgot about them!. I also added a can of corn, substituted black beans for kidney, and substituted shredded cabbage for iceberg lettuce. ...

I have never made anything with lentils, but for some reason had a brand new bag of them in my pantry, think I was going to make soup with it. I have to say they really smelled good while cookin...

This is a great recipe Dana and so healthy too with the exception of the sodium content. To bring that number down, I made my own taco seasoning which did not compromise the taste in the least. ...

This is a nice recipe. I had my doubts if hubby would like the meat and lentil mix - but he thought it was fine. I used pinto beans instead of kidney beans and nixed the Catalina dressing. In...

Very tasty! I was actually pleasantly surprised at how good it was. The lentils really add a nice texture to the ground turkey - along with a more interesting flavor. The only thing I added was ...

I have been making a very similar recipe for taco salad for 30 years. The only thing I do differently is no lentils and add cheddar cheese. It is a summer favorite in our home.

Excellent base for a healthy version of taco salad! I used the Mrs. Dash taco seasoning (cutting back on salt) and it was delicious! I loved the turkey/lentil combination. I also subbed a choppe...

Other stories that may interest you