Turkey Taco Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Ingredients
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12 ounces ground turkey
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1 medium sweet red pepper, chopped
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1 small sweet yellow pepper, chopped
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1/3 cup chopped onion
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3 garlic cloves, minced
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1-1/2 cups salsa
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1/2 cup canned kidney beans, rinsed and drained
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2 teaspoons chili powder
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1 teaspoon ground cumin
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8 cups torn romaine
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2 tablespoons fresh cilantro leaves
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Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips
Directions
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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.
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2.
Stir in salsa, beans, chili powder and cumin; heat through.
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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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