Recipe courtesy of Richard Brandt
Yield:
10 servings
Level:
None

Ingredients

Directions

In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes.

In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.

In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.

IDEAS YOU'LL LOVE

Throwdown's Fish Tacos

Recipe courtesy of Bobby Flay

Fish Tacos

Recipe courtesy of Anne Burrell

Birria Tacos

Recipe courtesy of Marcela Valladolid

Potato Salad

Recipe courtesy of Rachael Ray

Grape Salad

Recipe courtesy of Trisha Yearwood

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Crispy Fish Tacos

Recipe courtesy of Tyler Florence

Tuna Salad

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking