Turkey Taco Salad #SundayFunday

Feliz Cinco de Mayo.  

Celebrate with this delicious, lightened-up Taco Salad using ground turkey instead of ground beef.  

The Sunday Funday Bloggers are having a Fiesta!!!

I am hosting this week and invited the others to join me in celebrating Cinco de Mayo.  I never need an excuse to enjoy Margaritas and Mexican Food but I am happy to have a special day for it.  

Let's see what the others brought to my party.......

• Amy from Amy's Cooking Adventures shares Bean Burrito Bowls
• Sue of Palatable Pastime gives us Ground Beef Quesadillas
• Sneha from Sneha's Recipe cooked up some Homemade Refried Beans
• Camilla of Culinary Cam has Humitas
• Karen of Karen's Kitchen Stories provides Polvorones de Naranja
• Wendy from A Day in the Life on the Farm is serving Turkey Taco Salad

The dressing on this salad is a combination of salsa and light sour cream.  It is served with a sprinkle of crushed tortilla chips on the top instead of in a tortilla bowl saving calories that can be better spent on Frank's Fantastic Margaritas.  SALUD!!!

 

Entrees, Main Course Salads, Turkey, Cheese, Beans

Entrees, Salads

Mexican

Yield: 4 servings

Author: Wendy Klik

Turkey Taco Salad

A lightened-up version of a favorite salad using ground turkey in place of ground beef. Nobody will ever realize they are eating healthier as they enjoy the same great flavors they love.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/2 c. of your favorite salsa (my homemade recipe)
• 1/4 c. light sour cream
• 1 teaspoon olive oil
• 1 sweet onion, chopped
• 4 cloves garlic, minced
• 1 lb. ground turkey
• 1 (14 oz) can diced tomatoes, drained
• 1 (14 oz) can kidney, pinto, or black beans, drained and rinsed
• 2 t. cumin
• 2 t. chili powder
• 8 cups shredded romaine lettuce
• 1/2 cup shredded Mexican Blend Cheese
• 1 c. corn chips, coarsely crushed

Instructions

1. Whisk together the salsa and sour cream in a large bowl.
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for a minute or two until fragrant. Add the turkey and cook, stirring and breaking up with a wooden spoon, until crumbly and cooked through.
3. Add the tomatoes, beans, cumin, and chili powder and cook for another couple of minutes. Remove from heat and stir in 1/4 cup of the salsa mixture.
4. Add the shredded lettuce to the remaining salsa mixture in the bowl and toss until coated. Divide this mixture into 4 bowls and top each with 1/4 of the turkey mixture.
5. Sprinkle each with 2 Tablespoons of Cheese and 1/4 of the crushed chips.

Notes

Adapted from a recipe found in Eating Well.

Nutrition Facts

Calories

517.58

Fat (grams)

17.51 g

Sat. Fat (grams)

5.18 g

Carbs (grams)

52.58 g

Fiber (grams)

14.09 g

Net carbs

38.49 g

Sugar (grams)

11.45 g

Protein (grams)

42.81 g

Sodium (milligrams)

1063.14 mg

Cholesterol (grams)

80.7 mg

Similar Recipes

Chicken Taco Salad

Taco Salad

Mexican Chopped Salad

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