Mexican Turkey Salad Leftover Recipes

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MEXICAN CASSEROLE WITH LEFTOVER TURKEY



Mexican Casserole with Leftover Turkey image

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

1 tablespoon vegetable oil
1 onion, chopped
½ teaspoon ground cumin
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained and rinsed
3 cups shredded cooked turkey
2 cups salsa, divided
1 (15 ounce) can sweet corn, drained
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 cups cooked rice
2 cups shredded Mexican cheese blend, divided
3 cups crushed tortilla chips

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

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

MEXICAN TURKEY OR CHICKEN LEFTOVERS SALAD



Mexican Turkey or Chicken Leftovers Salad image

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

3 cups chopped cooked turkey or chicken
1 tomato, chopped
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup KRAFT Light Mayo
1/4 cup picante sauce
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
1/2 tsp. ground cumin

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)



Day After Thanksgiving Fiesta Turkey Salad (Leftover) image

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

1/2 cup mayonnaise
1/2 cup prepared salsa
6 cups romaine lettuce, torn
2 cups cooked turkey, diced
4 slices bacon, cooked and crumbled
1 tomatoes, diced (optional)
1/2 cup diced onion (optional)
1 cup black beans (optional)
1/4 cup olive (optional)
1 cup diced cheese (optional)

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 (LEFTOVER)



Mexican Turkey Salad (Leftover) image

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

12 ounces cold cooked turkey, cut into cubes
3 shallots, peeled and thinly sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 ripe avocado
4 ounces cooked sweetcorn or 4 ounces baby corn
4 ounces cherry tomatoes
1 teaspoon whole grain Dijon mustard
salt & freshly ground black pepper
2 teaspoons clear honey, warmed
3 tablespoons lime juice
lettuce leaf
1 red chili pepper, Deseeded and thinly sliced
tortilla chips

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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