Taco Salad w/Ground Turkey

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
2 tbsp. EVOO (Extra Virgin Olive Oil)1 cup onion, chopped4 cloves garlic, chopped1 1/4 Lbs. Lean Ground TurkeyS & PGround CuminCouple pinches red pepper flakes1 can black beans, drained and rinsed1 can white beans, drained and rinsed1 can S&W Santa Fe Recipe beans12 oz. Tostitos Flour Tortilla Chips12 cups shredded iceberg lettuce1 cup tomato, chopped8 oz. 2% cheddar cheese, shredded1 cup salsa
Directions
1. Heat the EVOO over high heat and add the onions and garlic. Cook until softened (3-5 mins)

2. Add the turkey, season to taste with S & P and cumin and cook until browned.

3. Add the beans and heat through.

4. Spread 1 oz. tortilla chips on a plate and scoop 1/2 cup taco meat mixture on top of them.

5. Top with lettuce, cheese, tomato and salsa! YUM!

*You could also top with low-fat sour cream if you like and garnish with cilantro to make it look a little fancy!

**It makes a huge amount of "chili" and I like to separate it out into 5 or 6 packages for freezing...and then I have a great go-to quick dinner! If you do that, you obviously won't need the whole 12 cups of lettuce or 12 oz. of chips, just what you need for your single serving!

***A little back ground info about this recipe...I started to make the 15-min Chili and didn't have all the ingreds, so I did half the Chili recipe and half the Vegetarian Taco Salad recipe and got a great Taco Salad! Hope you like it as much as I did. Enjoy! Mud =D

Number of Servings: 12

Recipe submitted by SparkPeople user MUDSLIDE88.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 381.3
  • Total Fat: 14.9 g
  • Cholesterol: 13.3 mg
  • Sodium: 596.0 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 22.8 g

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