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.
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.
Easy, inexpensive, satisfying. I cut down on the kidney beans; we enjoyed it.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 215 (48%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 80.1mg||25 %|
|Sodium 921.1mg||32 %|
|Potassium 859.3mg||23 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 26.2g|
|Protein 25.5g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 452
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