Yields: 12 Servings Prep: 15 Mins Cook: 65 Mins

Turkey Taco Salad


1 pound ground turkey
1/4 teaspoon garlic salt
1 head iceberg lettuce, chopped
6 green onions, chopped
1 can (15.5 ounces) Joan of Arc Kidney Beans, drained, rinsed
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup diced B&G Dill Pickles
1/2 cup B&G Sliced Black Olives
2 cups fat-free mayonnaise
3/4 cup ORTEGA Taco Sauce
1 teaspoon lemon juice
1 teaspoon Regina White Wine Vinegar
12 ORTEGA Taco Shells, Broken into bite-sized pieces
Additional ORTEGA Taco Sauce, to taste


Season turkey with garlic salt. Cook and stir in large skillet over medium-high heat, breaking meat apart with wooden spoon, until fully cooked. Set aside to cool.

Mix turkey, lettuce, green onions, beans, cheese, pickles and olives in large bowl.

Whisk together mayonnaise, taco sauce, lemon juice and vinegar. Pour over salad. Toss to mix well; refrigerate. Before serving, mix in taco shells, reserving a few for garnish. Serve with additional taco sauce if desired.

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