Recipe courtesy of Richard Brandt

Truckie Taco Salad

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  • Yield: 10 servings
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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


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


  1. 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.
  2. In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.
  3. In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.