Easy taco salad

Total Time
20 min
10 min
10 min
Add your own personal touch to this Tex-Mex fave by adding chopped onion to the turkey mixture, sprinkling in some black beans, or garnishing the dish with chopped avocado and a squeeze of fresh lime juice.


Cooking spray

2 spray(s)

Uncooked 99% lean ground turkey

1 pound(s)

Reduced sodium taco seasoning

1 oz

Romaine lettuce

1 medium head(s), thinly sliced

Grape tomatoes

2 cup(s)

Sweet mini peppers

12 item(s), thinly sliced (or 1 large bell pepper)


½ cup(s), red or green variety

Reduced fat cheddar cheese

½ cup(s), shredded

Pickled jalapeno peppers

cup(s), chopped

Tortilla chips

13 chip(s)


  1. Coat a 10-inch nonstick skillet with cooking spray and heat on medium-high. Add the turkey and cook 3 to 4 minutes, until no longer pink, stirring and breaking up with a wooden spoon.
  2. Stir in 2/3 cup water and taco seasoning, and bring to a boil. Reduce heat to simmer and cook 4 to 5 minutes, until cooked through, stirring occasionally. Remove from heat and cool slightly.
  3. Place lettuce in a large serving bowl and top with turkey mixture. Add the tomatoes, mini peppers, salsa, cheese, and jalapeños. Toss to combine. Divide among 4 shallow bowls. Garnish with the chips.
  4. Serving size: 1/4th of salad (about 3 cups)


Swap in regular taco seasoning for the reduced-sodium if you prefer.