CHIPOTLE TURKEY TACOS
Just whipped this recipe up on a whim. Why should pork get all the chipotle/pineapple fun? Meaty, sweet, with a little spicy kick. This will surely become the most popular taco you will ever make! An excellent addition to this meal is the Cilantro-Lime Rice recipe from AllRecipes.
Provided by Ceretto
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
- Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
- Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
- Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 26.7 g, Cholesterol 83.8 mg, Fat 15.8 g, Fiber 1.8 g, Protein 25.4 g, SaturatedFat 3.4 g, Sodium 763.2 mg, Sugar 5.9 g
CHIPOTLE TACO SALAD
Serve this spicy taco salad that's made with ground beef, lettuce and tomatoes for dinner - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
- Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg
MAKE YOUR OWN TACOS BAR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 10 tacos
Number Of Ingredients 32
Steps:
- Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
- Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
- Combine all Pico de Gallo ingredients in a small bowl and serve.
- To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.
CHIPOTLE TURKEY TACO SALAD
This is taco salad calabasitas style!! I created this recipe for the Craze-E cooking contest #2, Summer 2009. Enjoy!!
Provided by Spongebob Chefpants
Categories Poultry
Time 40m
Yield 1 large bowl
Number Of Ingredients 18
Steps:
- Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
- Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
- Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
- Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
- Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
- Remove the turkey from heat and keep warm to assemble the salad.
- Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.
TURKEY TACO SALAD
One serving only calls for 1/2 cup of ground turkey/taco mix; but I fry up one pound and add 1 pkg of taco mix and freeze the leftovers for future use. 5 points per serving
Provided by Claudia Dawn
Categories Cheese
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Prepare taco mixture according to the directions on the package of taco mix.
- For individual servings, take 1/2 C of the taco/meat mixture and add to the remaining ingredients.
- Freeze the remaining taco/meat mixture for future use or treat the rest of your family to tacos while you diet.
Nutrition Facts : Calories 831.2, Fat 46.5, SaturatedFat 16.2, Cholesterol 343.6, Sodium 759.7, Carbohydrate 7.4, Fiber 1.5, Sugar 2.8, Protein 96.7
MEXICAN TACO BURRITO BOWL CHIPOTLE COPYCAT RECIPE
If you love Chipotle burrito bowl, look no further - you can make amazing version of it at home! This ground meat taco burrito bowl has meat, rice, shredded cheese, beans, salsa, guacamole and lettuce - so yummy!
Provided by MelanieCooks.com
Categories Bowl Dinner Lunch Meat
Time 30m
Number Of Ingredients 13
Steps:
- Cook rice according to package directions.
- While the rice is cooking, heat the oil in a non-stick frying pan over medium-high heat. Add ground meat and cook, stirring periodically, for 5 minutes, or until the meat is cooked through. Sprinkle with chili powder and add the taco sauce. Mix and cook for 2 minutes. Add salt and pepper to taste if needed.
- Mash the avocados in a bowl with a fork. Squeeze the juice from a lime over mashed avocado and mix. Add salt and pepper to taste.
- Divide the cooked rice between 4 bowls. In each bowl, add equal amount of cooked ground meat, beans, corn, avocado, shredded cheese and lettuce.
MANGO CHIPOTLE CHICKEN TACO SALAD
A sweet and spicy vinaigrette plays double duty in this taco salad. Not only is it a salad dressing but it also brings beans and corn together into a quick salsa for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
- Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.
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CHIPOTLE TURKEY TACOS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
- Preheat the oven to 350°F (180°C). Finely chop the onion, bell pepper, and garlic.Heat a 12-in (30-cm) skillet over medium-high heat for 3–5 minutes and add the oil.
- Cook for 6–8 minutes, or until the turkey is cooked through and any excess liquid has evaporated.Add the chili powder, cumin, chipotle, tomato sauce, and black beans.
CHIPOTLE CHICKEN TACOS - THE DEFINED DISH - RECIPES
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TURKEY TACO SALAD WITH CREAMY AVOCADO DRESSING - BUDGET BYTES
From budgetbytes.com
4.8/5 (8)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 476 per serving
- Make the salad dressing first so the flavors have time to blend. Peel the avocado and remove the pit. Add the avocado to a food processor or blender along with the sour cream, garlic (minced), salt, lime juice, cilantro, and water. Purée until smooth. Refrigerate the dressing until ready to use.
- Next, cook the taco seasoned turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and cook, breaking it into pieces as you stir. When it's about half-way cooked, add the taco seasoning and continue to stir and cook until the turkey is cooked through.
- Thaw the frozen corn (I use the microwave). Wash and chop the romaine lettuce, rinse and drain the black beans, slice the grape tomatoes in half, slice the jalapeño, and shred the cheddar cheese.
- To build the salad, lay a bed of the chopped lettuce in each bowl, top with beans, corn, tomatoes, cheese, seasoned turkey, and a few slices of jalapeño. Drizzle the creamy avocado dressing over top and enjoy!
CHIPOTLE CHICKPEA TACO SALAD - MARISA MOORE NUTRITION
From marisamoore.com
5/5 (6)Total Time 15 minsCategory SaladCalories 350 per serving
- Heat a medium skillet over medium-high heat. Add the oil and heat. Add the chickpeas and sauté until heated through (about 5 minutes). Add the garlic, chipotle powder, and salt and toss to combine.
- Add the salad dressing ingredients to a high-speed blender. Puree until smooth. Drizzle over the salad and enjoy!
TURKEY-CHIPOTLE SOFT TACOS RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (1)Estimated Reading Time 1 minServings 4Calories 419 per serving
- In a 12-inch nonstick frying pan, combine turkey, garlic, onion, chili powder, and cumin. Cook over medium-high heat, stirring often, until meat is lightly browned, 7 to 8 minutes.
- While meat browns, chop kale and chipotles. When meat is ready, add kale, chipotles, and tomato sauce to pan and stir. Cover tightly and simmer, stirring occasionally, until kale is wilted, about 10 minutes.
BEEF TACO SALAD WITH CHIPOTLE RANCH ... - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (2)Category Main Course, SaladCuisine Mexican, Tex-MexTotal Time 25 mins
- In a large skillet over medium high heat, add beef and let it sear about 3-4 minutes. Tip: break it up in chunks for better searing. Then, break up the meat and continue cooking until cooked through, stirring as needed. Drain excess fat.
- Reduce heat to medium. Add the taco seasoning to the beef and stir until thoroughly mixed with the meat. Add water and simmer until the liquid is reduced. Then stir 1/4 to 1/2 cup salsa and reduce. The beef should be nicely moist - if too wet, keep cooking to reduce, and if too dry, add more salsa.
- Assemble the salad: layer lettuce on salad bowls, then add some halved cherry tomatoes, corn, diced onions, prepared beef, cheese, tortilla chips or strips, cheese, and avocado.
CHIPOTLE CHICKEN SALAD TACOS WITH AVOCADO - COOKING ON THE ...
From highlandsranchfoodie.com
5/5 (2)Total Time 25 minsCategory MexicanCalories 160 per serving
- Place the sliced potato into a large microwaveable bowl, drizzle with 1/4 cup water and sprinkle generously with salt. Cover with plastic wrap, poke a couple of holes in the top and microwave on high for about 4 minutes, or until tender but not mushy. Scoop the potatoes onto a cutting board, leaving the liquid behind. Let the potatoes cool.
- Add vinegar, oregano, chipotle chiles, adobo sauce, and onion to the bowl with the potato cooking water to make a dressing. Mix well, then taste and season with salt to taste.
- Use a fork to break the cooled potatoes into 1/2 inch pieces, then scoop them into a large bowl. Add the chicken and drizzle on the dressing and toss everything together. Refrigerate the mixture for 30 minutes to blend flavors.
- Just before serving, add the lettuce and avocado to the bowl. Drizzle with the oil and toss to combine. Serve with warm tortillas for soft tacos.
TACO SALAD WITH HOMEMADE CHIPOTLE RANCH DRESSING » BIG ...
From bigflavorstinykitchen.com
5/5 (7)Total Time 30 minsCategory SaladCalories 374 per serving
- In a small bowl, mix together the ingredients for the Ranch Seasoning Mix (dried parsley through celery seed). Place 1 tablespoon of this mixture in a medium bowl, add Greek and plain yogurts and adobo sauce. Mix thoroughly, cover and refrigerate until ready to use (this makes about 1 cup of dressing, so you’ll have plenty leftover. It keeps well in the fridge for several days).
- Heat a large, non-stick skillet over medium-high heat. Add meat and fry, breaking up the meat as it cooks, until browned all over. Drain excess fat from the pan (if there is any). Add tomato paste, chili powder, oregano, paprika, garlic powder and onion powder. Stir to combine and pour in water. Bring to a boil, then reduce the heat to medium and cook until the liquid is almost gone and meat is fully cooked, stirring occasionally, about 3 to 5 minutes. Set aside.
- Place 1/2 cup baby arugula in each of 4 salad bowls. Top with 1/4 each of the meat, cheese, corn, tortilla chips, tomatoes, cabbage, radishes, and carrots. Feel free to mix and match any of your favorite taco salad toppings here – this list is just my personal favorite. Serve with Chipotle Ranch dressing.
DELICIOUS EASY VEGAN CHIPOTLE TACO SALAD - CASS CLAY COOKING
From cassclaycooking.com
Cuisine American, MexicanTotal Time 25 minsCategory Main CourseCalories 520 per serving
- As the meatless crumbles are cooking, wash and cut the produce. Quarter the cabbage and thinly slice. Remove the leaves of romaine from the head and chop. Chop the cilantro and carrots (if using whole carrots).
- Add the package of taco seasoning to the meatless crumbles and about ⅓ cup of water. Mix it in and continue to cook about 2-3 minutes. If it is too dry or begins to stick to the pan, add additional water 1 tbsp at a time.
- Assemble the salads by mixing together the vegetables. Next toss in the cheddar and crushed tortilla chips. Pour on chipotle ranch, and top with ¼ of the taco meat.
TACO SALAD WITH CHIPOTLE RANCH - THE DARLING APRON
From thedarlingapron.com
Cuisine MexicanCategory Main Course, SaladServings 6Total Time 20 mins
- Cook ground beef over medium-high heat until no longer pink, breaking into small pieces. Drain any excess grease.
CHIPOTLE CHICKEN TACO SALAD - KIM'S CRAVINGS
From kimscravings.com
5/5 (1)Total Time 20 minsCategory SaladCalories 292 per serving
- To prepare salad, combine lettuce and remaining salad ingredients in a large serving or mixing bowl. Top with dressing and toss gently to coat. Serve immediately or store in a sealed container for up to three days.
BEST EVER CHIPOTLE CHICKEN TACO SALAD - SALADS FOR LUNCH
From salads4lunch.com
5/5 (1)Servings 4Cuisine Tex MexTotal Time 30 mins
- Combine ¼ teaspoon of the following spices: salt, cumin, chili powder and garlic powder in a small bowl. Sprinkle all over both sides of chicken. Cook on a grill or skillet over medium high heat in 2 teaspoons of oil, 6-7 minutes per side or until juices run clear.
- Brush whole wheat tortillas with olive oil. Place foil over ramekins. Spray foil with cooking spray. Brush one side of tortilla with olive oil. Lay tortilla (oil side down) over the top of foil and using hands mold down over the ramekin. Lightly brush the top of the tortilla with oil and bake for 7 minutes at 375 degrees. Remove tortilla bowls from ramekins, flip over and bake an additional 3 minutes.
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