Taco Salad with Turkey in a bowl
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Taco Salad with Turkey


Recipe Notes

  • Unlike many salad recipes, this recipe is heated. I agree it looks like a mess. While heated salad is “weird” at first, the flavor is truly worth a little experimentation.
  • Turkey tends to be a rather flavorless meat. By using the slow cooker, you can infuse turkey with a great robust taste.
  • Use romaine lettuce instead of iceberg lettuce. Iceberg lettuce is nutritionally “weak”. Conversely, romaine lettuce is packed with nutrients.

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Taco Salad with Turkey

Try this healthy taco salad today. This recipe transforms ground turkey into a flavorful Mexican dish with beans, corn, lettuce, and tomatoes. Very diet friendly and wonderfully delicious.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Salad
Cuisine Mexican
Servings 6
Calories 295 kcal


  • 1 lb ground turkey
  • 3 romaine hearts (chopped)
  • 1 can whole kernel corn (no salt added - 15 oz)
  • 1 can pinto beans (no salt added - 15 oz)
  • 1 can petite diced tomatoes (no salt added - 15 oz)
  • 8 oz shredded cheddar cheese
  • 1/2 cup Worcestershire sauce
  • 2 tbsp cumin powder
  • 1 tbsp crushed peppers
  • 1/2 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2 tbsp miso
  • 1 cup beef broth (low sodium)
  • 1 medium onion (minced)


  • Add 1 cup beef broth and 2 tbsp miso in small sauce pan. Heat on low. Stir until miso is incorporated into broth. Remove from heat.
  • In a slow-cooker, add turkey, Worcestershire sauce, onions, and the spices. Mix together. Add miso broth and cook on high for 1 hour.
  • In a large mixing bowl, add chopped lettuce. Add pinto beans, corn and half of the cheese. Mix together.
  • Add the heated turkey mixture. Mix together. Add diced tomatoes and rest of cheese. Mix together.
  • Serve warm in bowls.


Webtop Cook Recipe - Taco Salad with Turkey
Keyword taco salad, turkey

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    1. Thanks for your honesty. I make this recipe strictly for the taste. I absolutely agree. The looks are terrible.

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