READY IN 45 mins

Mexican-Style Taco Salad

Read Reviews (33)

"This spicy, flavorful dish features authentic Mexican aromas, its a family favorite!" — Fiestaqueen

Directions

Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turkey, and stir until crumbly and no longer pink. Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 03, 2009

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!

—LINDA MCLEAN

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Most Helpful Critical Review

Feb 29, 2012

Just so-so. Husband made it "non-low-calorie" by adding sour cream and tortilla chips :) (Made it taste better, too!)

—QUINLANQ

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39 Ratings

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Oct 13, 2008

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!

—Minimcw

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Jan 03, 2011

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!

—Christine M

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Jan 26, 2011

We enjoyed this very much. I added crushed tortilla chips and avocado with a dollop of fatfree sour cream. Thank you for the recipe!

—casey_a_g

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Jan 06, 2010

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.

—miriam1983

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Dec 29, 2008

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!!!

—mama mia

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Nov 11, 2009

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!

—Muffinmom

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Nutrition

Calories
300 kcal
15%

Carbohydrates
25.7 g
8%

Cholesterol
77 mg
26%

Fat
10.7 g
16%

Fiber
9.2 g
37%

Protein
27.7 g
55%

Sodium
553 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican-Style Taco Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 300
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 2.4g 12 %
Cholesterol 77mg 26 %
Sodium 553mg 22 %
** Potassium 608mg 17 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 9.2g 37 %
Protein 27.7g 55 %
Sugars 5.4g
Vitamin A 103 %
Vitamin C 95 %
Calcium 12 %
Iron 42 %
Thiamin 23 %
** Niacin 67 %
** Vitamin B6 42 %
** Magnesium 16 %
** Folate 23 %

* 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.