Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

190 Reviews 22 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck.”

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Adjust Servings

Original recipe yields 10 servings


  1. Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).

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Reviews (190)

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This was just great! I halved the recipe and used 1 cup of salsa in place of the diced tomoato. The spices tasted like packaged taco seasoning without all that sodium! What an excellent and easy alternative!

I Love to Eat

I Love to Eat

Three pounds of ground meat for 10 servings seemed quite a lot to me. I made this for a leaner taco salad, so I scaled down. Used half a large onion, 1 large garlic clove, 1 tsp oregano, still full Tbs cumin because we love cumin, 1 pound ground turkey with about 2 Tbs lime juice squeezed in while onions were sauteed. Still used the full can of tomatoes since this was for taco salad. I also used crushed white corn tortilla chips to thicken the mixture till it reached the consistency I preferred. This was excellent. It still made quite a lot for a taco salad.



I used lean ground turkey and it came out great for tacos (and almost fat-free!). The leftovers were delicious in a taco salad. I didn't have any canned tomatoes, so I used chunky salsa and added 1/2 cup of water.

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Amount Per Serving (10 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 30.4 g
  • 61%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 345 mg
  • 14%

Based on a 2,000 calorie diet



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Confetti Beef Taco Salad


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Turkey Tacos with Spicy Tomatoes