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Turkey Taco Salad

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. —Angela Matson, Amboy, Washington
Turkey Taco Salad Recipe photo by Taste of Home

Ingredients

  • 12 ounces ground turkey
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1-1/2 cups salsa
  • 1/2 cup canned kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 8 cups torn romaine
  • 2 tablespoons fresh cilantro leaves
  • Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips

Directions

  1. In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
  2. Stir in salsa, beans, chili powder and cumin; heat through.
  3. Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.

Nutrition Facts

1 cup turkey mixture with 2 cups romaine (calculated without optional toppings): 275 calories, 13g fat (4g saturated fat), 58mg cholesterol, 525mg sodium, 21g carbohydrate (7g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.

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