TURKEY TACO SALAD
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. -Angela Matson, Amboy, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
MEXICAN TURKEY OR CHICKEN LEFTOVERS SALAD
Got leftover turkey or chicken? Use it to make this flavorful Mexican-inspired salad with garlic, tomatoes, shredded cheddar and picante sauce.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine turkey, vegetables and cheese in large bowl.
- Mix remaining ingredients until blended.
- Add mayo mixture to chicken mixture; mix lightly.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
DAY AFTER THANKSGIVING FIESTA TURKEY SALAD (LEFTOVER)
From a Hellman's Mayonnaise advertisement. Posting this here for the day after Thanksgiving! Use that turkey in a different way.
Provided by Oolala
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the mayo and salsa.
- Toss with the remaining ingredients before serving.
Nutrition Facts : Calories 290.9, Fat 17.2, SaturatedFat 3.7, Cholesterol 66.3, Sodium 524.4, Carbohydrate 11.4, Fiber 2, Sugar 3.7, Protein 23.1
MEXICAN TURKEY SALAD BOWL
Try something different with this quick and easy salad for one
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. To make a tortilla basket, soften the tortilla in the microwave for a few secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-12 mins until crisp, allow to cool slightly before removing.
- Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with the cheese, jalapeños and a dollop of soured cream.
Nutrition Facts : Calories 616 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.81 milligram of sodium
MEXICAN TURKEY SALAD (LEFTOVER)
Make and share this Mexican Turkey Salad (Leftover) recipe from Food.com.
Provided by English_Rose
Categories Whole Turkey
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the turkey cubes with the shallots and peppers.
- Cut the avocado in half, discard the stone, then peel and cut into cubes. Add to turkey with the sweetcorn and tomatoes.
- Blend the mustard with the seasoning and honey then stir in the olive oil and lime juice.
- Pour over the turkey mixture and toss lightly together. Arrange the lettuce leaves on a platter and spoon the turkey salad on top.
- Scatter with the chili pepper, serve with chips.
Nutrition Facts : Calories 294.3, Fat 12.1, SaturatedFat 2.5, Cholesterol 64.6, Sodium 120.8, Carbohydrate 20.9, Fiber 5.3, Sugar 6.7, Protein 28.1
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- While the rice is cooking slice your spring onions, dice your red pepper and finely chop or crush the garlic.
- Drizzle the olive oil into a large frying pan or wok and stir-fry the spring onions, peppers and garlic for about two minutes over a medium heat. Add the turkey pieces and fry for another 3 minutes until the turkey is piping hot all the way through.
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