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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

  1. Rinse fresh produce and outside of canned beans.

  2. Heat a skillet over medium-high heat. Cook ground turkey and break into crumbles.

  3. Drain and rinse kidney beans. Add beans, cumin, and chili powder to the ground turkey.

  4. Rinse and chop romaine lettuce and place into a large bowl. Add diced tomatoes, diced onion, shredded cheese, and meat and bean mixture.

  5. Place tortilla chips in a plastic bag and crush into pieces. Top salad with broken tortilla chips.

  6. 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%


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