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Mexican-Style Taco Salad Recipe

Recipe by: Fiestaqueen

"This spicy, flavorful dish features authentic Mexican aromas, its a family favorite!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook20 m
  • Ready In45 m
  • 1Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turkey, and stir until crumbly and no longer pink. Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
  • 2Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 300 cals
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 dash cayenne pepper
  • 1 (19 ounce) can kidney beans, rinsed and drained
  • 1 cup salsa
  • 2 cups shredded iceberg lettuce
  • 2 small carrots, julienned
  • 2 red bell peppers, cut into thin strips
Nutrition

Amount per serving ( 5 total)

  • Calories:
    300
    15%
  • Fat:
    10.7
    16%
  • Carbs:
    25.7
    8%
  • Protein:
    27.7
    55%
  • Cholesterol:
    77
    26%

Based on a 2,000 calorie diet

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