Mexican-Style Taco Salad Recipe

Directions

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

Nutrition

Amount Per Serving (6 total)

Calories
300 cal
15%

Fat
10.7 g
16%

Carbs
25.7 g
8%

Based on a 2,000 calorie diet

Reviews (33)

Rate This Recipe

LINDA MCLEAN

Aug. 3, 2009

"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 cam..." See moree 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!"

Minimcw

Oct. 13, 2008

"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. Del..." See moreish!"

Christine M

Jan. 3, 2011

"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..." See more a little dry. Having leftovers tonight - this will be a regular for us!"

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