Turkey Taco Salad

turkey-taco-salad
Photo by Alexandra Grablewski
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4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 602 calories
    • Calories 43 calories from fat
    • Fat 29 g
    • Sat Fat 8 g
    • Cholesterol 80 mg
    • Sodium 1560 mg
    • Protein 43 g
    • Carbohydrate 47 g
    • Sugar 6 g
    • Fiber 12 g
  • December 1969

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1pound ground turkey
  3. Check kosher salt and pepper
  4. Check 1 16-ounce container store-bought refigerated fresh salsa
  5. Check 2tablespoons sour cream
  6. Check 1 head romaine lettuce, cut into pieces (about 8 cups)
  7. Check 1/2 9-ounce bag tortilla chips
  8. Check 1 15.5-ounce can pinto beans, rinsed
  9. Check 1 avocado, diced
  10. Check 1cup grated Cheddar
  11. Check 1 6-ounce can sliced black olives (optional)

Directions

  1. Heat the oil in a medium skillet over medium-high heat.
  2. Add the turkey and ½ teaspoon each salt and pepper. Cook, breaking the meat up with a spoon, until no longer pink, 5 to 6 minutes.
  3. Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.
  4. In a small bowl, combine the sour cream and remaining salsa.
  5. Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if desired) among bowls. Serve with the dressing.