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Lightened Up Taco Salad Recipe

Lightened Up Taco Salad Recipe

By Angie McGowan

It’s taco Tuesday, and I’ve got my favorite taco recipe, a taco salad. Now I know it’s not actually a taco, but it has all the same ingredients. I love making taco salads, even more than tacos because they are so easy. This is my lighter version of a taco salad. I make it with ground turkey instead of beef, and add black beans. The back beans add lots of nutrition and fiber. To make it even lighter, I add just a few tortilla chips to my plate. Don’t forget to use baked tortilla chips to save on more calories. I also use a very big handful of lettuce and a very light sprinkle of cheese. I load on salsa because it’s low in calories and add just a bit of light sour cream.

Lightened Up Taco Salad


  • 2 lbs ground turkey
  • 1 can black beans, rinsed and drained
  • 1 small can tomato paste
  • 1 – 14 oz can tomatoes with green chilies
  • 1 large onion, chopped
  • 2 cloves garlic
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried cilantro
  • 1 teaspoon chili powder (for heat, optional)
  • 1 cup water
  • olive oil
  • Shredded lettuce
  • chopped fresh tomato
  • freshly chopped cilantro
  • tortilla chips
  • light sour cream
  • salsa


1. Preheat large skillet. Drizzle with olive oil. Add onions and ground turkey. Brown meat. Add all spices and garlic. Cook for 2 – 3 minutes and add beans, tomato paste and canned tomatoes. Add water and stir well. Bring to a boil and reduce to a simmer. Cook for 20 – 30 minutes or until thickened.

2. Add tortilla chips to plate, add meat, lettuce, tomatoes, and cheese. Top with salsa and light sour cream.