Tex-Mex Taco Salad

Taco-lovers, rejoice! This salad recipe has all the Tex-Mex flavor you can handle. Meal prep it for a week of healthy dinners, or share the love by making it for a crowd the next time you host.

What You Need:

  • 1/2 cup prepared salsa
  • 1/4 cup reduced-fat sour cream
  • 1 tsp canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 lb 93% lean ground turkey
  • 2 large plum tomatoes, diced
  • 1 can (14 oz) kidney beans, rinsed
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/4 cup chopped fresh cilantro
  • 8 cups shredded romaine lettuce
  • 1/2 cup shredded sharp cheddar cheese

 How It’s Made:

  1. Combine salsa and sour cream in a large bowl.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about two minutes.
  3. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about five minutes.
  4. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, about two to three minutes.
  5. Remove from the heat, stir in cilantro and ¼ cup of the salsa mixture.
  6. Add lettuce to the remaining salsa mixture in the bowl; toss to coat.
  7. Equally divide lettuce among four plates, top with the turkey mixture and sprinkle with cheese.

Serving Size: 4

Nutritional Facts:
Plate icon

Calories 447
Total Fat 19g
Chol 108mg
Protein 42g

Sodium 629mg
Total Carbs 27g
Fiber 10g
Sugars 0g

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