Turkey Taco Salad

Turkey Taco Salad
Alexandra Grablewski
five_whole_stars
Click a Star to Rate This Recipe
preparation
20
minutes
cooking
25
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
1
pound
ground turkey
kosher salt and pepper
1
16-ounce container store-bought refigerated fresh salsa
2
tablespoons
sour cream
1
head romaine lettuce, cut into pieces (about 8 cups)
1/2
9-ounce bag tortilla chips
1
15.5-ounce can pinto beans, rinsed
1
avocado, diced
1
cup
grated Cheddar
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.
Kate Merker and Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Fat 29 g
  • Cholesterol 80 mg
  • Carbohydrate 47 g
  • Sodium 1560 mg
  • Protein 43 g
  • Fiber 12 g
  • Sugar 6 g
  • Sat Fat 8 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments