Taco salad is one of my guilty pleasure foods. When I'm alone at my parents' house, I like to make a large one and enjoy it for several meals.

This divine variation features ground turkey mixed with a store made salsa. The recipe calls for zucchini and bell pepper, but if you prefer eggplant and squash, use those instead.

To make a vegetarian version replace the ground turkey with canned beans. Sound tasty? Get the recipe:


Turkey Taco Salad

Turkey Taco Salad


  1. 4 tablespoons olive oil
  2. 1 small onion, diced
  3. 1 pound ground turkey
  4. 1 small zucchini, diced
  5. 1 red bell pepper, ribs and seeds removed, diced
  6. 1 1/2 cups prepared green salsa
  7. Coarse salt and ground pepper
  8. 2 heads Boston lettuce, leaves separated
  9. 1 1/2 cups crushed tortilla chips
  10. 1 cup small cherry tomatoes, halved
  11. 1 cup shredded cheese, such as white cheddar or Monterey Jack (about 4 ounces)


  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes.
  2. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
  3. Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
  4. In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil.Transfer to serving plates, and top with turkey mixture and cheese.

Serves 6.

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