Ground Turkey Taco Salad

Eleanor Craig

This Ground Turkey Taco Salad is so good and incredibly filling. The turkey has so much flavor minus all the sodium and is easy to throw together.

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Salad

Cuisine Mexican

Servings servings

Calories 491 kcal

Equipment

Large skillet (12-inch / 30cm)

Loaf pan (for shaping tortilla shells)

Wooden spoon or spatula

Large mixing bowl

Instant-read thermometer

Ingredients

1 pound ground turkey - minced turkey, about 450g
1 packet taco seasoning - 1 oz / 28g
½ medium sweet onion - chopped
1 tablespoon olive oil - for sautéing
1 ounce spinach - pureed, optional, about 28g
1 can black beans - 15 oz / 425g, drained and rinsed, low sodium
1 medium red pepper - chopped
2 cups romaine lettuce - chopped, about 95g
1 medium avocado - chopped
1 medium tomato - chopped
¼ cup cheddar cheese - shredded, about 28g (or Mexican blend)
4 pieces whole wheat tortillas
½ cup sour cream - for topping, optional
1 cup salsa - for topping, optional

Instructions

Preheat the oven to 350°F / 175°C (180°C fan-forced).
Drape each whole wheat tortilla into a loaf pan, pressing gently so it forms a bowl shape. Bake for 12–15 minutes at 350°F / 175°C (180°C fan-forced) until golden and crisp. Remove and let cool in the pan for 2 minutes before carefully lifting out.
4 pieces whole wheat tortillas
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent and softened. Add the ground turkey, breaking it up with a wooden spoon. Stir in the taco seasoning and pureed spinach (if using). Cook for 8–10 minutes, stirring occasionally, until no pink remains and the turkey reaches an internal temperature of 165°F / 74°C.
1 tablespoon olive oil, 1/2 medium sweet onion, 1 pound ground turkey, 1 packet taco seasoning, 1 ounce spinach
Add black beans and red pepper, mix and simmer for another 10–15 minutes.
1 can black beans, 1 medium red pepper
Divide the chopped romaine, tomato, and avocado evenly among four bowls or baked tortilla shells. Spoon the turkey and bean mixture on top — aim for roughly equal parts salad and meat. Reserve any extra meat for leftovers.
2 cups romaine lettuce, 1 medium tomato, 1 medium avocado
Top each salad with shredded cheese, a dollop of sour cream, and a spoonful of salsa. Serve immediately while the turkey is warm and the tortilla shell is crisp.
1/4 cup cheddar cheese, 1/2 cup sour cream, 1 cup salsa

Notes

Storage: Keep the cooked turkey-bean mixture in an airtight container in the fridge for up to 4 days. Store lettuce, tomato, and avocado separately and prep fresh when serving.

Freezer-friendly: The turkey-bean mixture freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water over medium heat for 3–4 minutes.

Make-ahead: Double the turkey mixture on Sunday and use it throughout the week in wraps, on rice bowls, or as a nacho topping.

Substitution: Ground chicken works as a direct swap — use the same quantity and cook to the same 165°F / 74°C internal temperature.

Pro tip: Sauté the onion for 3–4 minutes before adding the turkey. This softens it properly and builds a flavour base — adding everything at once causes the onion to steam rather than caramelise.

Nutrition

Serving: 1servingCalories: 491kcalCarbohydrates: 40gProtein: 39gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 86mgSodium: 1677mgPotassium: 1397mgFiber: 16gSugar: 10gVitamin A: 5388IUVitamin C: 61mgCalcium: 174mgIron: 5mg

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