Taco Salad

Prep Time:
10 min
Cook Time:
15 min
Serving Size:
2 cups
Serves:
6
Ingredients
Preparation
1 pound lean ground turkey
2 teaspoons cumin
1 tablespoon chili powder
1 (15 oz) can low sodium kidney beans
3 heads of romaine lettuce
1 small red onion, diced
2 medium tomatoes, diced
¾ cup reduced fat shredded cheddar cheese
12 tortilla chips, crushed
1 cup nonfat, plain yogurt
1 cup salsa
Rinse fresh produce and outside of canned beans.
Heat a skillet over medium-high heat. Cook ground turkey and break into crumbles.
Drain and rinse kidney beans. Add beans, cumin, and chili powder to the ground turkey.
Rinse and chop romaine lettuce and place into a large bowl. Add diced tomatoes, diced onion, shredded cheese, and meat and bean mixture.
Place tortilla chips in a plastic bag and crush into pieces. Top salad with broken tortilla chips.
For the dressing, mix yogurt and salsa. Serve dressing on the side.
Nutrition Facts | |
Serving Size 2 cups (401g) | 6 servings per container |
Calories 300 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2.5g | 13% |
Trans Fat 0g | |
Cholesterol 55mg | 18% |
Sodium 710mg | 31% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 8g | 29% |
Total Sugars 8g | |
Includes 0g Added Sugars | 0% |
Protein 29g | |
Vitamin D 0mcg | 0% |
Calcium 256mg | 20% |
Iron 4mg | 20% |
Potassium 884mg | 20% |