Turkey Taco Salad

Yield: Makes 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 602
  • Calories from fat: 43%
  • Protein: 43g
  • Carbohydrate: 47g
  • Sugars: 6g
  • Fiber: 12g
  • Fat: 29g
  • Saturated fat: 8g
  • Sodium: 1560mg
  • Cholesterol: 80mg


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • Kosher salt and pepper
  • 1 16-ounce container store-bought refrigerated fresh salsa
  • 2 tablespoons sour cream
  • 1 head romaine lettuce, cut into pieces (about 8 cups)
  • 1/2 9-ounce bag tortilla chips
  • 1 15.5-ounce can pinto beans, rinsed
  • 1 avocado, diced
  • 1 cup grated Cheddar
  • 1 6-ounce can sliced black olives (optional)


  1. Heat the oil in a medium skillet over medium-high heat. Add the turkey and season with 1/2 teaspoon salt and 1 1/2 teaspoon pepper. Cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.

    Meanwhile, in a small bowl, combine the remaining salsa and sour cream.

    Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if using) among bowls. Serve with the salsa-and-sour-cream dressing.
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