Ground Turkey Taco Salad Recipe
This Ground Turkey Taco Salad is about to become your new weeknight go-to! It's packed with seasoned turkey, fresh toppings, canned black beans and corn, plus a spicy chipotle ranch dressing. Trust us - one bite and you're hooked!
Servings 4 servings
Calories 573kcal
Ingredients
For the taco meat:
- 1 pound lean ground beef - or ground turkey
- 1/2 medium yellow onion - diced
- 1 medium jalapeno - diced (half with seeds, half without), optional
- 2 Tablespoons homemade taco seasoning - on my site (or use store-bought)
For the salad:
- 12-16 cups romaine lettuce (or other fresh greens) - chopped
- 1 cup cherry tomatoes - halved
- 1/2 cup shredded cheddar cheese
- 15 oz. black beans - rinsed and drained
- 8 oz. Mexicorn - drained
- 1 large avocado - diced
- handful of tortilla chips - optional
For the dressing:
- 5.3 oz. plain Greek yogurt
- 3 Tablespoons light mayo
- 1 Tablespoon chipotle peppers in adobe sauce - finely chopped
- 3 Tablespoons finely chopped cilantro
- 1 medium lime - freshly squeezed
- 1/2 teaspoon smoked paprika
- kosher salt & freshly ground black pepper - to taste
- cold water to thin
Instructions
- Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.5.3 oz. plain Greek yogurt, 3 Tablespoons light mayo, 1 Tablespoon chipotle peppers in adobe sauce, 3 Tablespoons finely chopped cilantro, 1/2 teaspoon smoked paprika, kosher salt & freshly ground black pepper, 1 medium lime, cold water to thin
- Make taco meat. In a medium stock pot over medium-high heat, add the ground meat (either beef or turkey), the diced onions, and diced jalapeños. Cook until meat is completely cooked through and browned. Then add the taco seasoning, and cook another few minutes. Remove to cool slightly.1 pound lean ground beef, 1/2 medium yellow onion, 1 medium jalapeno, 2 Tablespoons homemade taco seasoning
- Prepare salad ingredients. Prepare the lettuce, onions, tomatoes, beans, corn, avocado, and shredded cheese (plus other optional ingredients). I normally buy fresh bunches of lettuce and use my salad spinner to clean and dry – but packaged lettuce is fine to use too.
- Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!12-16 cups romaine lettuce (or other fresh greens), 1 cup cherry tomatoes, 1/2 cup shredded cheddar cheese, 15 oz. black beans, 8 oz. Mexicorn, 1 large avocado, handful of tortilla chips
Video
Notes
- You can also use a bowl and whisk to combine the salad dressing ingredients, instead of using a food processor. Use a sharp knife to chop the cilantro and chipotle peppers.
- I keep a large jar of homemade taco seasoning in my pantry for all the taco things. However, you can purchase taco seasoning at the store if desired.
- Keep leftovers in separate containers and assemble more salads right before meal time.
- You can store taco meat in refrigerator for 3-4 days. Reheat slightly.
Nutrition
Calories: 573kcal | Carbohydrates: 54g | Protein: 46g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 578mg | Potassium: 1652mg | Fiber: 18g | Sugar: 8g | Vitamin A: 13210IU | Vitamin C: 34mg | Calcium: 250mg | Iron: 7mg