Taco salad

Prep 15 min
Plus Cooking time: 13 minutes, Baking Time: 5 minutes
Makes 4 servings

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7-in. whole-wheat tortillas
1 tbsp
onion, finely chopped
4 to 5 tsp
2 tsp
ground cumin
1 tsp
1/2 tsp
1/4 cup
2 tbsp
1 cup
540-mL can
black or kidney beans
1 head
romaine lettuce


  • Preheat oven to 400F (200C). Cut each tortilla into 4 wedges. Place on an ungreased baking sheet in 400F (200C) oven and bake until lightly browned, about 5 minutes. Heat oil in a large frying pan set over medium heat. Add onion and garlic. Stir often until soft, about 5 minutes. Add turkey. Stir often, breaking up with a fork, until no longer pink, about 3 minutes. Sprinkle with seasonings. Stir in tomato paste, ketchup, water and Worcestershire. Rinse and drain beans, then stir in. Stir occasionally until beans are hot, about 5 minutes. Meanwhile, wash and dry lettuce. Slice into thin strips. Lettuce should measure about 16 cups (4 L). Core and seed pepper, then chop into bite-size pieces. Divide lettuce among 4 plates. Ladle bean mixture overtop. Sprinkle with pepper. Serve with tortilla wedges. Great with light sour cream.




Calories 419, Protein 25.2 g, Carbohydrates 55 g, Fat 12.1 g, Fibre 11.4 g,
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