Skinny Taco Salad with Spicy Ranch Dressing

taco salad

Taco salad is one of my favorite dishes and I’ve adapted the traditional recipe to make it a bit more “skinny.” Swap ground beef and sodium-laden spice packets with ground turkey and real spices and add a low-fat Greek yogurt based dressing … yum! Of course, you can also make this recipe with ground beef or buffalo if you prefer (just remember to drain excess fat after browning meat).

Recipe notes: You may be tempted to buy ground turkey breast, but I highly recommend regular ground turkey for better flavor and texture (it’s still low-fat). Also, I love Bush’s Cocina Latina beans, but have only found 30 oz. cans so I use half and store the rest in the fridge.

Skinny Taco Salad with Spicy Ranch Dressing
 
Author: Q&DK
Cook time: 30 mins
Total time: 30 mins
Serves: 4-6
Ingredients
  • 2 pounds ground turkey
  • 3 tbsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1 (4 oz.) can tomato paste
  • 1/2 tsp. salt
  • 1 (14.5 oz.) can beans (any variety – undrained if not refried)
  • Salad fixings – lettuce, tomato, scallions, cucumber, washed and chopped
  • 1/2 cup low-fat Greek yogurt
  • 1/4 cup salsa
  • 1 tbsp. Ranch dressing mix
  • Hot sauce, optional, to taste
  • Fresh cilantro to top, optional
Instructions
  1. Brown the ground turkey until cooked through. Add the chili powder, cumin, cayenne, tomato paste, salt, and beans. Stir to combine and let simmer for 10-15 minutes until thickened and seasoned throughout. If the mixture looks too thick, add a tbsp. or so of water at a time to reach the consistency you desire. Taste and add salt if needed.
  2. Meanwhile, wash and prep the salad and arrange on plates. Make the dressing by combining the yogurt, salsa, and ranch dressing mix. Add hot sauce to taste.
  3. Spoon the taco meat on to the salads and top with dressing.
 
Notes
You may be tempted to buy ground turkey breast, but I highly recommend regular ground turkey for better flavor and texture (it’s still low-fat). Also, I love Bush’s Cocina Latina beans and use them in this recipe but have only found 30 oz. cans so I use half and store the rest in the fridge.

taco salad2

 

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