Mexican-Style Taco Salad

Mexican-Style Taco Salad

34
Fiestaqueen 2

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

Ingredients

45 m {{adjustedServings}} servings 300 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.
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Reviews

34
  1. 41 Ratings

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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 f...

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 produc...

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 ...