Tex-Mex Taco Salad
Taco-lovers, rejoice! This salad recipe has all the Tex-Mex flavor you can handle. Meal prep it for a week of healthy dinners, or share the love by making it for a crowd the next time you host.
What You Need:
- 1/2 cup prepared salsa
- 1/4 cup reduced-fat sour cream
- 1 tsp canola oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb 93% lean ground turkey
- 2 large plum tomatoes, diced
- 1 can (14 oz) kidney beans, rinsed
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/4 cup chopped fresh cilantro
- 8 cups shredded romaine lettuce
- 1/2 cup shredded sharp cheddar cheese
How It’s Made:
- Combine salsa and sour cream in a large bowl.
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about two minutes.
- Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about five minutes.
- Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, about two to three minutes.
- Remove from the heat, stir in cilantro and ¼ cup of the salsa mixture.
- Add lettuce to the remaining salsa mixture in the bowl; toss to coat.
- Equally divide lettuce among four plates, top with the turkey mixture and sprinkle with cheese.
Serving Size: 4
Nutritional Facts:
Calories 447
Total Fat 19g
Chol 108mg
Protein 42g
Sodium 629mg
Total Carbs 27g
Fiber 10g
Sugars 0g
Ready to Start Shopping?
Get everything you need to make our Shrimp Scampi online or in-store!
Ready for a Second Helping of Health and Wellness?
Download our quarterly guide for an exclusive taste of the latest health and wellness trends, brought to you by Market Street’s in-house nutrition experts.
