Taco salad

447 calories Yield: 4 servings (1 cup filling & 2 cups salad each)

Taco salad
Taco salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup prepared salsa

  • 1/4

    cup reduced-fat sour cream

  • 1

    teaspoon canola oil

  • 1

    medium onion, chopped

  • 3

    cloves garlic, minced

  • 1

    pound 93%-lean ground turkey

  • 2

    large plum tomatoes, diced

  • 1

    14-ounce can kidney beans, rinsed

  • 2

    teaspoons ground cumin

  • 2

    teaspoons chili powder

  • 1/4

    cup chopped fresh cilantro

  • 8

    cups shredded romaine lettuce

  • 1/2

    cup shredded sharp Cheddar cheese

Directions

Combine salsa and sour cream in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

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