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Taco Salad

Taco Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft, about 4 minutes.
  2. Add the turkey and cook, crumbling with the back of a wooden spoon, until no trace of pink remains, 5 to 7 minutes.
  3. Stir in the chili powder and ½ teaspoon salt.
  4. Divide the turkey mixture, tortilla chips, lettuce, Cheddar, and avocado among individual plates. Serve with the salsa.

Nutritional Information

  • Per Serving
  • Calories 722Calories From Fat 422
  • Fat 47g
  • Sat Fat 13g
  • Cholesterol 127mg
  • Sodium 1,180mg
  • Protein 35g
  • Carbohydrate 47g
  • Sugar 4g
  • Fiber 9g
  • Iron 4mg
  • Calcium 376mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn tortillas
Turn this salad into tostadas: Place small tortillas on a broilerproof rimmed baking sheet and broil until crisp, about 1 minute. Top with the salad.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.