Truckie Taco Salad

10 servings
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 1/2 pounds ground turkey
  • 1/4 cup chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • Salt
  • 1 (12-ounce) can pitted olives
  • 1 (28-ounce) can kidney beans
  • 1 (16-ounce) can garbanzo beans
  • 2 (16-ounce) cans pinto beans with jalapenos
  • 2 tomatoes, roughly chopped
  • 2 heads lettuce, shredded
  • 2 cups shredded low-fat cheddar
  • 8 ounces baked tortilla chips
  • 2 cups nonfat mayonnaise
  • 1/2 cup taco sauce
  • 1 teaspoon hot red pepper sauce
  • 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.

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