Ground Turkey Taco Salad

Ground Turkey Taco Salad

Ready in 30 minutes
8 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Ground Turkey Taco Salad"

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This ground turkey taco salad recipe is easy, simple, inexpensive, colorful and satisfying. What more could you want? This flexible salad is a regular staple around our home during the spring and summertime. Dressing ideas: mix salsa and sour cream together and add a dash of cayenne pepper. Or, also consider ranch dressing, or just a dollup of sour cream.

"Very filling, and highly flexible salad. Works well as a base for all kinds of optional "add-ons", be it corn -- canned or better yet, left over from the night before, green onions, cilantro, white or red onion, jalapenos, limes... whatever is in your fridge that is vaguely Mexican."

- stevemur

Ingredients

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1 pound Ground turkey
1 package Dry taco seasoning mix
1 medium Lettuce
2 cups Cheddar; grated
1 can Black beans; or red kidney beans
2 large Tomato; diced
1 medium White onion
1 bag Tortilla shells
1 medium Avocado
1 12-oz can Refried Beans
0.5 cup Sour cream
1 can Jalapeno peppers
1 OPTIONAL
3 Scallion; chopped
1 Salsa
1 can Corn

Original recipe makes 8 Servings

Servings  

Preparation

In a medium-sized skillet, brown the ground turkey with the taco seasoning mix over medium-high heat, stirring to break up the meat: drain and cool. Heat beans in a saucepan on low to medium-low heat.

Now, this is a hot and cold salad. While the natural American tendency is to put the hot food (beans/ground turkey) on top of a bed of lettuce, it works much better to sequence it as follows:

1) Place a small dollop of refried beans on plate

2) Add ground turkey

3) Sprinkle with cheese

4) Heat in microwave for 1 minute on medium high or high power

5) Add chopped lettuce, tomatoes, black beans, jalapenos, cheese... sour cream... salsa and any optional items you want.

Top with crushed tortilla chips, also optional.

Notes

Easy, inexpensive, satisfying. I cut down on the kidney beans; we enjoyed it.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 452 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend preceding it with this recipe  " stevemur stevemur

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Easy, inexpensive, satisfying. I cut down on the kidney beans; we enjoyed it.
orsoihaveread 6 years ago
Very good salad; next time I need to remember to buy some salsa!
stevemur 8 years ago
[I made edits to this recipe.]
stevemur 9 years ago
Very filling, and highly flexible salad. Works well as a base for all kinds of optional 'add-ons', be it corn -- canned or better yet, left over from the night before, green onions, cilantro, white or red onion, jalapenos, limes... whatever is in your fridge that is vaguely Mexican.
stevemur 9 years ago
[I made edits to this recipe.]
stevemur 9 years ago
[I made edits to this recipe.]
stevemur 9 years ago
Easy, inexpensive, satisfying. I cut down on the kidney beans; we enjoyed it. Also consider serving with fresh corn.
stevemur 9 years ago
[I made edits to this recipe.]
stevemur 9 years ago
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