Taco Salad

By BFL Team

Recipe Taco Salad
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  • 1 onion, finely chopped
  • 1 teaspoon bottled, minced garlic
  • 1 pound lean ground turkey or lean ground beef
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon crushed red pepper
  • 1 (19 ounce) can kidney beans, rinsed and drained
  • 2 cups salsa
  • 2 cups shredded lettuce
  • 2 cups tomatoes, diced
  • 1/2 cup black olives
  • 1 cup low-fat shredded Mexican cheese
  • Cooking spray


Spray a nonstick skillet with cooking spray and sauté onion and garlic over medium high heat. Cook for about five minutes or until onion is translucent. Add the meat and cook until no longer pink. Add chili powder, cumin, red pepper, kidney beans and salsa and cook over medium heat for about five minutes. Divide lettuce and tomatoes among four plates. Add the meat mixture and top with black olives and cheese.
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