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Taco Salad
Source: Eating Well

A delicious change from the ordinary salad made with ground turkey.

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 382.3
Total Carbs 27.6 g
Dietary Fiber 6.3 g
Sugars 11.5 g
Total Fat 15.2 g
Saturated Fat 5.8 g
Unsaturated Fat 0.4 g
Potassium 0.0 mg
Protein 34.2 g
Sodium 488.4 mg
Dietary Exchanges
1 1/2 Fat , 2 1/2 Vegetables , 3 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Taco Salad
0 1/2 cup  salsa, medium
0 1/4 cup  reduced fat sour cream
1 tsp  canola oil
1 each  medium onions
3 each  medium garlic cloves
1 lb  ground turkey, 7% fat, raw
2 each  fresh plum tomatoes
14 oz  canned kidney beans
2 tsp  ground cumin
2 tsp  chili powder
0 1/4 cup  fresh cilantro
8 cup  romaine lettuce
0 1/2 cup  Cheese, cheddar, sharp, shredded
  1. Combine salsa and sour cream in a large bowl.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes.
  3. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes.
  4. Add tomatoes, beans, cumin and chili powder. Cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes.
  5. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
  6. Add lettuce to the remaining salsa mixture in the bowl. Toss to coat.
  7. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

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