Taco Salad
With seasoned taco meat, creamy dressing, crisp lettuce, black beans, corn, and avocado, this taco salad recipe makes for a satisfying meal!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings
Ingredients
For the Taco Salad:
- 2 fajita-size flour tortillas (or swap for corn tortillas to make gluten free)
- 2 teaspoons extra-virgin olive oil divided
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 pound 93% lean ground turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 head romaine lettuce roughly chopped
- 1 (15-ounce) can reduced-sodium black beans rinsed and drained
- 1 (11-ounce) can Mexican-style corn drained
- 2 cups cherry tomatoes halved
- 1 medium ripe avocado peeled, pitted, and diced
- 1 cup loosely packed cilantro leaves chopped
- 1/2 cup reduced-fat sharp cheddar cheese shredded
- ¼ cup green onions thinly sliced
For the Salsa Yogurt Dressing:
- ¼ cup salsa (store-bought or homemade)
- ¼ cup nonfat plain Greek yogurt
Instructions
- Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray.
- Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer.
- Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
- Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium-high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through; about 5 minutes.
- In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
- Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.
Notes
- GLUTEN FREE OPTION: To make the recipe gluten free, swap corn tortillas in place of the flour tortillas. Check the baking time a few minutes early, as the corn tortillas may crisp more quickly.
- MAKE AHEAD: Store the cooked ground turkey in the refrigerator for up to 4 days, the corn and black beans in a separate container for up to 4 days, the dressing in a container for up to 4 days, and the chopped tomatoes in a container for up to 3 days. Washed, chopped lettuce can also be stored in the crisper drawer for 2 to 3 days. Warm the turkey and assemble the salad just before serving.
- TO STORE: Once assembled and dressed, the salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 2-4 days in the fridge.
- TO MAKE IN A MASON JAR: In the bottom of 3 or 4 large mason jars (I use these 32 ounce jars), mix together salsa and Greek yogurt for the dressing. Layer on the remaining ingredients, starting with the beans and turkey and ending with the romaine. Refrigerate for 3 to 4 days. Add the tortilla strips just before serving.
Nutrition
Serving: 1(of 4) without dressingCalories: 596kcalCarbohydrates: 65gProtein: 40gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgPotassium: 1699mgFiber: 18gSugar: 9gVitamin A: 15204IUVitamin C: 42mgCalcium: 236mgIron: 8mg
