Chipotle Turkey Taco Salad Recipes

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CHIPOTLE TURKEY TACOS



Chipotle Turkey Tacos image

Just whipped this recipe up on a whim. Why should pork get all the chipotle/pineapple fun? Meaty, sweet, with a little spicy kick. This will surely become the most popular taco you will ever make! An excellent addition to this meal is the Cilantro-Lime Rice recipe from AllRecipes.

Provided by Ceretto

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 10

6 peppers chipotle peppers in adobo sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 ½ pounds ground turkey
10 piece (blank)s pineapple chunks in juice, drained, juice reserved
½ onion, chopped
1 (1.25 ounce) package taco seasoning
1 tablespoon water, or as needed
6 (6 inch) flour tortillas
2 teaspoons chopped fresh cilantro

Steps:

  • Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
  • Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
  • Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
  • Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 26.7 g, Cholesterol 83.8 mg, Fat 15.8 g, Fiber 1.8 g, Protein 25.4 g, SaturatedFat 3.4 g, Sodium 763.2 mg, Sugar 5.9 g

CHIPOTLE TURKEY TACO SALAD



Chipotle Turkey Taco Salad image

This is taco salad calabasitas style!! I created this recipe for the Craze-E cooking contest #2, Summer 2009. Enjoy!!

Provided by Spongebob Chefpants

Categories     Poultry

Time 40m

Yield 1 large bowl

Number Of Ingredients 18

5 1/2 cups freshly shredded green cabbage (about 1/2 a large cabbage)
1/2 cup green onion, chopped (about 6 onions)
2 chipotle chiles in adobo (2 large ones out of a small can)
1 cup real mayonnaise
4 tablespoons clover honey
2 tablespoons fresh squeezed lime juice (about 1 small lime)
3/4 teaspoon kosher salt (for the cabbage dressing)
3 tablespoons canola oil
1 large yellow onion, chopped (2 cups chopped onion)
1 1/4 lbs ground turkey (85/15 lean to fat content)
4 cups fresh zucchini, cubed small (about 3 small zucchini)
1/2 teaspoon garlic powder
1 teaspoon kosher salt (for the turkey-calabasitas mix)
1/2 teaspoon fresh cracked black pepper
1 (11 1/8 ounce) bag original Fritos corn chips
1 (16 ounce) brick longhorn style mild cheddar cheese, freshly shredded
1 fresh summer slicing tomatoes, cubed and with seeds removed
1 avocado, cubed

Steps:

  • Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
  • Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
  • Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
  • Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
  • Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
  • Remove the turkey from heat and keep warm to assemble the salad.
  • Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.

CHIPOTLE RANCH TACO SALAD



Chipotle Ranch Taco Salad image

A very hearty salad that will surely please your family. I have used bagged tortilla chips in place of the 8 corn tortillas. Saves some prep time and cuts down on the heat in the kitchen in the summer. You can use more or less chipotle chili powder to suit your taste. We like our food spicy, so I tend to use more than what is called for.

Provided by By The Lake

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 corn tortillas, cut into thin strips OR
4 -5 cups bagged tortilla chips
1 lb ground beef
1 teaspoon ground dried chipotle powder, divided
1 (14 1/2 ounce) can red kidney beans, rinsed and drained
1 cup ranch dressing, divided
8 cups torn romaine lettuce leaves
2 medium tomatoes, chopped
1/2 cup chopped red onion
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips.
  • Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool.
  • Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips.
  • Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad.
  • * Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.

Nutrition Facts : Calories 933.5, Fat 56.3, SaturatedFat 12.6, Cholesterol 96.9, Sodium 886.8, Carbohydrate 73.6, Fiber 15.7, Sugar 6.1, Protein 37.4

TURKEY TACO SALAD



Turkey Taco Salad image

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

12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1-1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips

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

CHIPOTLE TACO SALAD



Chipotle Taco Salad image

Serve this spicy taco salad that's made with ground beef, lettuce and tomatoes for dinner - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 lb ground beef sirloin
1 cup chipotle salsa
2 tablespoons water
6 cups shredded iceberg lettuce
4 cups baked tortilla chips
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup fat-free sour cream
4 medium green onions, sliced (1/4 cup)
1/4 cup shredded reduced-fat Mexican cheese blend (1 oz)

Steps:

  • In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
  • Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg

TURKEY TACO SALAD



Turkey Taco Salad image

This is a low fat, low calorie ground turkey taco salad. If you have leftover cooked turkey on hand simply chop it up. You'll need about 3 cups.

Provided by Sheryl Barney

Categories     Salad     Taco Salad Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 pound extra-lean ground turkey breast
1 head iceberg lettuce - rinsed, dried, and chopped
6 green onions, chopped
1 (15 ounce) can kidney beans, drained and rinsed
2 cups shredded Cheddar cheese
½ cup diced dill pickles
½ cup sliced black olives
2 cups fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon white wine vinegar
¾ cup taco sauce
1 (14.5 ounce) package low-fat baked tortilla chips

Steps:

  • Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
  • Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
  • Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
  • Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 46.2 g, Cholesterol 49.6 mg, Fat 11.4 g, Fiber 5.5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 979.8 mg, Sugar 6.5 g

TURKEY TACO SALAD



Turkey Taco Salad image

One serving only calls for 1/2 cup of ground turkey/taco mix; but I fry up one pound and add 1 pkg of taco mix and freeze the leftovers for future use. 5 points per serving

Provided by Claudia Dawn

Categories     Cheese

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

1 lb ground turkey
1 package taco seasoning mix
2 tablespoons sour cream
2 tablespoons salsa
1/8 cup diced tomato
1 1/2 cups shredded lettuce
2 tablespoons shredded cheese

Steps:

  • Prepare taco mixture according to the directions on the package of taco mix.
  • For individual servings, take 1/2 C of the taco/meat mixture and add to the remaining ingredients.
  • Freeze the remaining taco/meat mixture for future use or treat the rest of your family to tacos while you diet.

Nutrition Facts : Calories 831.2, Fat 46.5, SaturatedFat 16.2, Cholesterol 343.6, Sodium 759.7, Carbohydrate 7.4, Fiber 1.5, Sugar 2.8, Protein 96.7

GROUND TURKEY AND CHIPOTLE TACO FILLING



Ground Turkey and Chipotle Taco Filling image

Make and share this Ground Turkey and Chipotle Taco Filling recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 36m

Yield 6 cups

Number Of Ingredients 16

2 onions, minced
1/4 cup chili powder
2 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons minced canned chipotle chiles in adobo
1 tablespoon minced fresh oregano (or 1 t. dried)
1 (8 ounce) can tomato sauce
2 teaspoons light brown sugar
2 slices white bread, torn into 4 quarters
1/4 cup whole milk
2 lbs ground turkey
salt
pepper
1/4 cup minced fresh cilantro
3 scallions, sliced thin
1 tablespoon fresh lime juice

Steps:

  • Microwave onions, chili powder, oil, garlic, chipotles, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir tomato sauce and sugar into slow cooker.
  • Mash bread and milk into paste in large bowl using fork.
  • Mix in ground turkey, ½ tsp salt and ¼ tsp pepper using hands.
  • Stir turkey mixture into slow cooker, breaking up any large pieces (do not overmix).
  • Cover and cook until turkey is tender, 4-6 hours on LOW.
  • Let turkey filling settle for 5 minutes, then remove fat from surface using large spoon.
  • Break up any remaining large pieces of turkey with spoon.
  • Stir in cilantro, scallions, and lime juice and season with salt and pepper to taste before serving.
  • Use as filling for tacos, burritos, etc.

Nutrition Facts : Calories 345.4, Fat 17.6, SaturatedFat 4.1, Cholesterol 105.4, Sodium 426.9, Carbohydrate 16.2, Fiber 3.6, Sugar 6.2, Protein 32.7

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