Taco Salad

20 Reviews
From: EatingWell Magazine June/July 2006

A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.

Ingredients 4 servings

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  • 1/2 cup prepared salsa
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound 93%-lean ground turkey
  • 2 large plum tomatoes, diced
  • 1 14-ounce can kidney beans, rinsed
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 cup chopped fresh cilantro
  • 8 cups shredded romaine lettuce
  • 1/2 cup shredded sharp Cheddar cheese

Preparation

  • Active

  • Ready In

  1. Combine salsa and sour cream in a large bowl.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
  3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

Nutrition information

  • Per serving: 447 calories; 19 g fat(8 g sat); 10 g fiber; 27 g carbohydrates; 42 g protein; 191 mcg folate; 108 mg cholesterol; 5 g sugars; 9277 IU vitamin A; 13 mg vitamin C; 216 mg calcium; 6 mg iron; 686 mg sodium; 1122 mg potassium
  • Nutrition Bonus: Vitamin A (184% daily value), Vitamin C (53% dv), Zinc (51% dv), Folate (48% dv), Iron (33% dv), Potassium (32% dv), Calcium (22% dv), Magnesium (20% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 2 vegetable, 4 lean meat

Reviews 20

September 16, 2013
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By: gcrokzzzzz
So easy and very tasty Redoing this because the picture I posted was wrong. I made this recipe exactly as is except I used 99% fat free turkey instead of 93%. I also added a little bit of salt and pepper as I went but everything else was exactly the same. My boyfriend and I absolutely loved it!!! It was very filling. He said it seemed like a meal we could've gotten at a mexican restaurant! Pros: Easy, fast, delicious, flavorful, filling Cons: Needs salt
September 16, 2013
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By: EatingWell User
So easy and very tasty I made this recipe exactly as is except I used 99% fat free turkey instead of 93%. I also added a little bit of salt and pepper as I went but everything else was exactly the same. My boyfriend and I absolutely loved it!!! It was very filling. Pros: Easy, fast, delicious, flavorful, filling Cons: Needs salt
September 09, 2013
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By: EatingWell User
adding more flavor I've made this taco salad for years. I add baby peppers saut+¬ed with the onions, cook the turkey & add 2 T. of tomato paste, cumin, chili powder, pinch of cayenne, add 1/8 cup water until absorbed then add black beans. I omit the cheese...love it but try to stay healthier if I'm eating it for dinner, topped w/green onions. Delish! Pros: Healthy Cons: Lacks flavor
February 28, 2013
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By: Rochelle
Very yummy quick dinner!! LOVE THIS RECIPE!! I mix it up a little by using black beans instead (I am not a kidney bean fan) and using 3tsp of seasoning instead of 2tsp. I make a double batch of the meat mix and I either freeze it or eat it the next day as lunch in a tortilla or over brown rice or even just by itself!! Pros: Healthy, quick, tasty
November 05, 2012
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By: EatingWell User
Quick and easy Use chicken instead of turkey and instead of chili powder and cumin used a low sodium taco mix to taste. Turned out excellant and very heathy.
October 08, 2012
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By: EatingWell User
Taco bowl idea My wife and I purchased the taco bowl maker that is advertised on tv. The one where you place a tortila inside the metal forming bowl and put it in the oven. It works great and we have made taco salads using 8 whole wheat tortilas. The 8 tortilas make a perfect size taco salad.
July 02, 2012
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By: EatingWell User
Great recipe, but I too changed a few things, Used a 1/2 lb lean ground meat, and added a cup of corn, and used black beans instead. No reason to get rid of tortilla bowl, I used a tortilla, sprayed with vegetable spray, formed it around a microwave safe bowl and cooked for 1 and 1/2 minutes.
January 25, 2011
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By: lynne
9 ww points 9 points in ww
December 10, 2010
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By: Mitchell Hellman
Nothing special The recipe was adequate, but not spectacular-- similar to a taco salad from Wendy's. The dressing is handy-- I'll use it on salads rather than a high-fat bottled one.

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