Taco Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 617.6
  • Total Fat: 25.0 g
  • Cholesterol: 86.0 mg
  • Sodium: 575.8 mg
  • Total Carbs: 55.1 g
  • Dietary Fiber: 20.3 g
  • Protein: 47.8 g

View full nutritional breakdown of Taco Salad calories by ingredient
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Number of Servings: 4


    4 Cups Romaine Lettuce, chopped
    1 Whole Avocado, sliced
    1 Lb Lean Ground Turkey
    30 Ounces Canned Black Beans, rinsed and drained
    1 Cup Onion, chopped
    3 Tsps Cumin
    1/2 Tsp Dry Mustard
    1/2 Tsp Black Pepper
    1 Tsp Tarragon
    4 Ozs Cheddar Cheese, Lowfat and shredded
    2 Tbsp Olive Oil
    4 Cloves Garlic, minced
    1 Cup Salsa
    1/2 Cup Nonfat Plain Greek Yogurt (or nonfat sour cream)


Optional: This may be served with warm tortillas.


In a frying pan add olive oil, ground turkey, onions, garlic, and spices. When onions are translucent add black beans until warm.

If using Tortillas preheat oven to 300 degrees. Place tortillas directly on oven rack without a cookie sheet to brown evenly. Bake for 5-6 minutes turning halfway through. Remove tortillas when brown and break into pieces.

On 4 serving plates divide lettuce. Top with the black bean mixture, cheese, salsa, avocado and yogurt. Place tortilla pieces on the sides of the serving plate.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JULIETTECAKE.

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