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.
"I like this recipe, but with a few variations...first of all it needs salt so I added a healthy pinch of sea salt. Also, I used lean ground beef instead of turkey and black beans instead of kidney beans, which combined with the pinch of...
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!
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.
I've made this taco salad for years. I add baby peppers sautéed 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!
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!!