Mexican-Style Taco Salad

Mexican-Style Taco Salad

34 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  Fiestaqueen

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

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Adjust Servings

Original recipe yields 6 servings



  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)

Rate This Recipe


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!



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!

Christine M

Christine M

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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Turkey Taco Salad


next recipe:

Taco Salad Made Over