Turkey and Bean Taco Salad

MED logo MED logo
Turkey and Bean Taco Salad

This recipe will soon be one of your family’s favorites because it is easy to make and big on flavor! Leave out the ground turkey for a vegetarian friendly meal.

Serves 4
Serving Size: ¼ recipe
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes


Bean Topping:

  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 2-3 cloves garlic, minced
  • 2 (15-ounce) cans of reduced sodium Pinto Beans or Black Beans, drained and rinsed
  • ½ jalapeno pepper, sliced (optional)

Turkey Topping:

  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pound of lean ground turkey

Vegetable Topping:

  • 1 tablespoon olive oil
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips

Additional Nacho Elements:

  • 1 bunch of kale, stems discarded and leaves torn into 2-inch pieces
  • 1 tomato, diced
  • ½ jalapeno pepper, sliced (optional)
  • Low-fat cottage cheese (optional)
  • Low-fat mexican cheese mix, shredded (optional)
  • Bag of whole grain tortilla chips (optional)
  • Salsa or hot sauce (optional)


For Bean Topping:

  1. Heat 1 tablespoon olive oil over medium heat in a saucepan. Add chopped onions and sauté for 2-3 minutes.
  2. Add minced garlic and sauté an additional 2 minutes.
  3. Add beans and mix with onions and garlic. Let cook for 5-10 minutes, stirring occasionally.
  4. Once beans are thoroughly heated, lower heat to simmer and cover.
  5. If desired, add half of the sliced jalapeno pepper before covering saucepan.
  6. Let simmer for 10-20 minutes, stirring occasionally.

For Turkey Topping:

  1. In a small bowl mix the chili powder, onion powder, garlic powder, paprika, ground cumin, and black pepper and set aside.
  2. Heat 2 tablespoons olive oil over medium-high heat in a skillet. Add ground turkey and cook until browned (approximately 5 minutes), stirring occasionally to break up the meat.
  3. Add spice mix and ⅔ cup water. Bring to a simmer and cook uncovered until water has been absorbed, stirring occasionally.

For Vegetable Topping:

  1. Heat 1 tablespoon olive oil over medium heat in a small skillet.
  2. Add red and green bell peppers and sauté until tender (approximately 5-8 minutes).

When Ready to Serve:

  1. Build individual nacho plates by placing a bed of kale on each plate and then topping with beans, ground turkey, bell pepper, tomato, remaining jalapeno slices, cottage cheese (optional), and low-fat shredded cheese (optional).
  2. Serve with whole grain tortilla chips and/or top with salsa or hot sauce if desired.

Nutrition Information per Serving:(Based on bean topping, turkey topping, vegetable topping, and ¼ kale)

  • Serving Size: ¼ recipe
  • Vegetables: 2 cups
  • Fruits: 0 cups
  • Calories: 517 calories
  • Carbohydrates: 42 grams
  • Fiber: 17 grams
  • Protein: 36 grams
  • Fat: 24 grams
  • Sodium: 428 mg

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *