TURKEY TACO SALAD
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. -Angela Matson, Amboy, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
CHIPOTLE TACO SALAD
Serve this spicy taco salad that's made with ground beef, lettuce and tomatoes for dinner - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
- Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg
CHIPOTLE CHICKEN TACO SALADS
Try this twist on a taco salad using chipotles en adobo. It is a fabulous salad which will definitely get added to your family dinner rotation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
- Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
CHIPOTLE TURKEY TACO SALAD
This is taco salad calabasitas style!! I created this recipe for the Craze-E cooking contest #2, Summer 2009. Enjoy!!
Provided by Spongebob Chefpants
Categories Poultry
Time 40m
Yield 1 large bowl
Number Of Ingredients 18
Steps:
- Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
- Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
- Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
- Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
- Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
- Remove the turkey from heat and keep warm to assemble the salad.
- Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.
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TURKEY TACO SALAD WITH CREAMY AVOCADO DRESSING
From budgetbytes.com
4.8/5 (9)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 476 per serving
- Make the salad dressing first so the flavors have time to blend. Peel the avocado and remove the pit. Add the avocado to a food processor or blender along with the sour cream, garlic (minced), salt, lime juice, cilantro, and water. Purée until smooth. Refrigerate the dressing until ready to use.
- Next, cook the taco seasoned turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and cook, breaking it into pieces as you stir. When it's about half-way cooked, add the taco seasoning and continue to stir and cook until the turkey is cooked through.
- Thaw the frozen corn (I use the microwave). Wash and chop the romaine lettuce, rinse and drain the black beans, slice the grape tomatoes in half, slice the jalapeño, and shred the cheddar cheese.
- To build the salad, lay a bed of the chopped lettuce in each bowl, top with beans, corn, tomatoes, cheese, seasoned turkey, and a few slices of jalapeño. Drizzle the creamy avocado dressing over top and enjoy!
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