Turkey Taco Salad Food
QUICK TURKEY TACO SALAD
This is a great, fast recipe for those nights that you have little time but want a balanced meal. Add beans or olives, if that is what you like. We can't find taco salad shells here, so if you have them where you are, try those. If you don't like raw onions, cook the onions with the ground turkey.
Provided by Chris Heins
Categories Salad Taco Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
- Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 39.7 g, Cholesterol 119.1 mg, Fat 27.3 g, Fiber 5.9 g, Protein 35.6 g, SaturatedFat 11.5 g, Sodium 1887.6 mg, Sugar 7.5 g
TURKEY TACO SALAD
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
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
TURKEY TACO SALAD
You can substitute ground beef for the ground turkey in this family-friendly, taco-inspired bowl recipe. To make a vegetarian salad, leave out the meat and add your favorite canned beans in step two instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
- Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
- In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.
TURKEY TACO SALAD
This is a low fat, low calorie ground turkey taco salad. If you have leftover cooked turkey on hand simply chop it up. You'll need about 3 cups.
Provided by Sheryl Barney
Categories Salad Taco Salad Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
- Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
- Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
- Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 46.2 g, Cholesterol 49.6 mg, Fat 11.4 g, Fiber 5.5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 979.8 mg, Sugar 6.5 g
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.
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