Taco Salad Entrée Recipe

Taco SaladI have an insatiable desire for Mexican food. The chips and guacamole. The smoky, sultry seasonings. The oozing melted cheese. But it can weigh you down if you opt for enchiladas and chiles rellenos all the time. I work taco salad into my menu mix as a lighter alternative. I made this one night when I had just a bit of ground turkey remaining from another healthy recipe. It’s super simple to prepare and serves as a meal in itself.

Taco Salad Entrée Recipe

Makes four servings.

canola oil spray

1 pound (455 g) lean ground turkey

1 teaspoon chili powder

1/2 teaspoon cumin powder

1/4 teaspoon each salt and pepper

2 tablespoons (32 g) tomato paste

1/3 cup (80 ml) reduced sodium or organic chicken broth

5 cups (100 g) mixed salad greens (such as arugula or spring mix)

1 cup (149 g) halved cherry tomatoes

1/2 cup (115 g) crumbled tortilla chips or strips

2 tablespoons + 2 teaspoons (38 ml) apple cider vinaigrette (like Garlic Expressions)

1 tablespoon (14 g) light ranch dressing

1/3 cup (38 g) shredded Mexican or cheddar cheese

1 avocado, sliced

1. Spray canola oil in large sauté pan over medium-high heat. Once oil starts to shimmer, add turkey in an even layer and sprinkle with chili powder, cumin, salt, and pepper. Break turkey up into smaller pieces with a wooden spoon and allow to brown on one side for two minutes. Add tomato paste and flip  the meat over to finish cooking and break it up again. Stir in broth to moisten.

2. Toss together greens, tomatoes, chips, and dressings in a large bowl and portion into four shallow dishes. Spoon turkey on top of the greens, followed by cheese and avocado. Enjoy immediately.

Nutrition Facts (per serving): Calories 250, Total fat 15 g, Saturated fat 3 g, Trans fat 0 g, Sodium 584 g, Cholesterol 49 mg, Total carbohydrates 11 g, Fiber 5 g, Protein 20 g, Iron 15% Dv, Calcium 8% DV, Vitamin A 68% DV, Vitamin C 25% DV

 

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Taco Salad Entrée

Taco Salad

By Michelle Published: September 9, 2011

  • Yield: 4 servings (4 Servings)

Lighter alternative to traditional taco salad using ground turkey.

Ingredients

Instructions

  1. Spray canola oil in large sauté pan over medium-high heat. Once oil starts to shimmer, add turkey in an even layer and sprinkle with chili powder, cumin, salt, and pepper. Break turkey up into smaller pieces with a wooden spoon and allow to brown on one side for two minutes. Add tomato paste and flip the meat over to finish cooking and break it up again. Stir in broth to moisten.
  2. Toss together greens, tomatoes, chips, and dressings in a large bowl and portion into four shallow dishes. Spoon turkey on top of the greens, followed by cheese and avocado. Enjoy immediately.
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  1. [...] ounces pre-cooked, shredded turkey, skin removed (about 2 3/4 [...]

  2. [...] Grocery shopping at the beginning of each season puts an extra spring in my step, the newly available produce lifting me out of my food rut and propelling me eagerly back into the kitchen. Summer’s bounty adds extra excitement, with stacks of berries, bins of watermelons ready to burst and mounds of stone fruits, green beans and corn, tempting me to buy more than I could ever use. While avocados from afar are available year-round, California avocados are in season April through September, making this the ideal time to keep a few on hand for dips, spreads and salads. [...]

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