TACO SALAD NO MEAT RECIPES

Name: Turkey Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 12 ounces ground turkey; 1 medium sweet red pepper, chopped; 1 small sweet yellow pepper, chopped; 1/3 cup chopped onion; 3 garlic cloves, minced; 1-1/2 cups salsa; 1/2 cup canned kidney beans, rinsed and drained; 2 teaspoons chili powder; 1 teaspoon ground cumin; 8 cups torn romaine; 2 tablespoons fresh cilantro leaves; Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips

TURKEY TACO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Turkey Taco Salad Recipe: How to Make It - Taste of Home image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1-1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips

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, FatContent 13g fat (4g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 525mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 medium-fat meat

TURKEY TACO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Turkey Taco Salad Recipe: How to Make It - Taste of Home image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1-1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips

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.

More about "taco salad no meat recipes"

TURKEY TACO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 275 calories per serving

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.

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