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Turkey Black Bean Taco Salad

Turkey Black Bean Taco Salad
  • Meal

    Main Dish

  • Cusine



1 Tbsp olive oil

1 1/4 cups chopped yellow onion

3 cloves garlic

20 oz 93% lean ground turkey

Salt and freshly ground black pepper

1 cup low-sodium chicken broth

1/4 cup tomato paste

1 Tbsp chili powder

1 Tbsp ancho chili powder

2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp paprika


1 medium head romaine lettuce

5 oz Tortilla chips

1 cup shredded cheddar or monterey jack cheese


Optional - 1 avocado

1/2 cup light sour cream

6 Tbsp bottled salsa

2 tsp fresh lime juice


For the turkey and black bean mixture: Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through. Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander and paprika. Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally. Stir in black beans and reduce heat to low, season with salt and pepper to taste. Allow to simmer uncovered, stirring occasionally, for 5 minutes (you can add in 1 - 2 Tbsp more chicken broth if needed). Cover and keep warm until ready to serve. For the salad: on dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado and red onion. Spoon Cilantro-Lime Crema or Salsa Crema over salads. Serve immediately. For the salsa crema: In a small mixing bowl stir together sour cream, salsa and lime juice. Season with salt and pepper to taste.