Dana's Taco Salad

Dana's Taco Salad

6 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Day
Recipe by  Day

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
cookhealthy
12

cookhealthy

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 guacamole on top. It was a hit at my house. I also substituted Best Black Beans from this site in place of the Kidney Beans. This also enhanced the flavor of the dish. This was an absolute party in your mouth!!!!! I do not think it would have been as good as listed. So should I give less stars? Heck No!!!! You inspired me and that is what this site is all about. Way to go!!!!

*Sherri*
5

*Sherri*

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 cooking and mixing it in with the ground turkey made you think you were eating ground beef. Really tasted wonderful, earthy is what comes to mind. I used my own taco seasoning mix, and canned black eyed peas (all I had). This was a great summer meal, so easy to make also...not to mention good for you. For the dressing I used Dorothy Lynch® Style Salad Dressing from this site that I had leftover, just added in a bit of the taco season. My beef loving husband even said it was good.

EdanaTheRed
5

EdanaTheRed

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. Made the catalina dressing from scratch, omitting the sugar that was called for. MAN, it was AWESOME! Filling, satisfying, and packed with tons of good protein and fiber. The lentils would have made it even more so. Yum!

More Reviews

Similar Recipes

Taco Salad I
(323)

Taco Salad I

Taco Salad III
(136)

Taco Salad III

Taco Salad II
(87)

Taco Salad II

Joy's Taco Salad
(39)

Joy's Taco Salad

Mexican-Style Taco Salad
(34)

Mexican-Style Taco Salad

Turkey Taco Salad
(25)

Turkey Taco Salad

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Taco Salad III

>

next recipe:

Taco Salad I