Turkey Taco Salad

Turkey Taco Salad
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4 servings Easy
Total: Active:
0 Ratings 

Ingredients (13)

  • 1 tablespoon olive oil
  • 12 ounces ground turkey
  • 1 medium red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 cups salsa
  • 1/2 cup canned red kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 8 cups torn romaine lettuce
  • 2 tablespoons fresh cilantro leaves
  • Suggested toppings: chopped tomatoes, shredded cheddar cheese, crushed tortilla chips
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Nutritional Information
  • Calories259
  • Fat10.96g
  • Saturated fat2.36g
  • Trans fat0.09g
  • Carbs21.34g
  • Fiber6.88g
  • Sugar7.51g
  • Protein22.29g
  • Cholesterol58.68mg
  • Sodium869.29mg
  • Nutritional Analysis per serving (4 servings) Powered by

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This healthy, reimagined taco salad recipe (adapted from Taste of Home) can be on the table in 30 minutes.


  1. 1Heat the olive oil in a large skillet over medium heat. Add the turkey, peppers, onion, and garlic and cook until turkey is no longer pink and the vegetables are tender, about 8 minutes. Break up the turkey into crumbles as it cooks.
  2. 2Stir in the salsa, beans, chili powder, and cumin and heat through, about 3 minutes.
  3. 3Divide the romaine among four serving plates. Top with the turkey mixture and sprinkle with the cilantro and suggested toppings.
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