My Son's Favorite Taco Salad

Name: My Son's Favorite Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-6
Cuisine: Southwestern
Ingredients: 1 lb ground turkey or chicken; 1 small onion, chopped fairly fine; 1 clove garlic, minced; 1 Tbsp chili powder; 1 Tbsp paprika; 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp pepper; 1 head iceberg lettuce, torn or cut into bite size pieces; 1/2 pt grape tomatoes, or cherry tomatoes cut in half; 1/2 c reduced fat shredded cheddar cheese; 1/2 can(s) black beans, drained and rinsed; 1 small can sliced black olives, drained; nacho cheese tortilla chips

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By Dora Komaromi
@dkk1959

I started making this taco salad using ground turkey or chicken instead of beef and my son just loved it, so I kept it! It's quick to put together for those days when you want to eat NOW. And it's fairly inexpensive.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

2-6

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

Add to Grocery List

1 lb

ground turkey or chicken
1 small

onion, chopped fairly fine
1 clove

garlic, minced
1 Tbsp

chili powder
1 Tbsp

paprika
1 tsp

ground cumin
1/2 tsp

salt
1/4 tsp

pepper
1

head iceberg lettuce, torn or cut into bite size pieces
1/2 pt

grape tomatoes, or cherry tomatoes cut in half
1/2 c

reduced fat shredded cheddar cheese
1/2 can(s)

black beans, drained and rinsed
1 small

can sliced black olives, drained
·

nacho cheese tortilla chips

How to Make My Son's Favorite Taco Salad

Step-by-Step

Brown the ground turkey/chicken over medium-high heat in about 1T. of olive oil, or use non-stick cooking spray. Add onion and garlic; continue cooking, stirring frequently, until onion becomes tender and translucent.
Add chili powder, paprika, cumin, salt and pepper. Stir to combine and coat meat evenly. Remove from heat and allow to cool to room temp. (I put mine in the frig for about 15 minutes).
Assemble salad: Put lettuce in a very large bowl, top with the meat, cheese, tomatoes, beans, olives. Toss to combine. Add whatever type of dressing you like (I like Ken's Steakhouse Fat-Free Sun-Dried Tomato Vinaigrette), or Salsa, and crumble the tortilla chips on top.
I say it serves 2-6 people because if you're eating it as a main dish, it will fill up a HUGE plate for 2 people. All measurements are approximate and you can certainly add more of any ingredient if you like, or leave out anything you don't like. I prefer to use the grape tomatoes because you don't have to cut them, therefore if there are any leftovers, they won't make your salad soggy.

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