Go Back
Print
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Taco Salad
This mixture is great leftover – make the recipe for dinner and have some for lunch in a wrap the next day.
No ratings yet
Print Recipe
Course
Main Course
Cuisine
Mexican
Servings
4
Ingredients
1x
2x
3x
2
tsp
canola oil
½
cup
chopped red onion
½
cup
diced bell pepper
½
cup
chopped celery
½
jalapeno pepper
finely chopped (optional)
½
tsp
kosher salt
1
clove
garlic
minced
1
lb
ground turkey breast or 90-95% lean ground beef
½
tsp
ground cumin
½
tsp
chili powder
½
tsp
hot sauce
Cholula brand recommended
1
Tbsp
ketchup
2
Tbsp
barbecue sauce
1
Tbsp
hoisin sauce
2
Tbsp
all-purpose flour
½
cup
low sodium chicken or vegetable broth
1
cup
canned black beans
rinsed and drained
½
cup
corn kernels
2
cups
baby spinach or chopped Swiss chard
2
Tbsp
chopped scallions
2
Tbsp
chopped fresh parsley or cilantro
8
cups
chopped lettuce
¼
cup
shredded lowfat cheddar cheese
¼
cup
light sour cream
16
tortilla chips
crushed
Lime wedges
Instructions
Heat oil in a large skillet over medium-high heat.
Add onion, peppers and celery; season with salt and sauté for 3 minutes.
Add garlic and turkey or beef and cook until meat is browned.
Add cumin and chili powder - mix to combine.
Stir in hot sauce, ketchup, barbecue and hoisin sauces.
Sprinkle mixture with flour and mix well to incorporate.
Allow flour to cook for 1-2 minutes and then add chicken broth.
Continue to stir and cook for 2-3 minutes as sauce thickens (if mixture appears too dry, add more broth).
Stir in black beans, corn and spinach; cook for an additional 2 minutes until heated through and spinach is wilted.
Turn off heat, add scallions and parsley.
Serve over lettuce topped with cheese, sour cream, tortilla chips and freshly squeezed lime juice.
Nutrition
Calories:
365
kcal
Carbohydrates:
34
g
Protein:
37
g
Fat:
8
g
Saturated Fat:
1.5
g
Cholesterol:
77
mg
Sodium:
650
mg
Fiber:
6
g
Keyword
healthy taco salad, taco salad
Tried this recipe?
Mention
@dana_angelo_white
or tag
#danawhiterecipes
!