Taco Salad w/Ground Turkey
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Taco Salad w/Ground Turkey calories by ingredient
Introduction
Great to feed an army or for bulk cooking! Great to feed an army or for bulk cooking!Number of Servings: 12
Ingredients
-
2 tbsp. EVOO (Extra Virgin Olive Oil)
1 cup onion, chopped
4 cloves garlic, chopped
1 1/4 Lbs. Lean Ground Turkey
S & P
Ground Cumin
Couple pinches red pepper flakes
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 can S&W Santa Fe Recipe beans
12 oz. Tostitos Flour Tortilla Chips
12 cups shredded iceberg lettuce
1 cup tomato, chopped
8 oz. 2% cheddar cheese, shredded
1 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.
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.