One-Pot Wednesdays: Taco Salad

Kim Conte



My favorite thing about taco salad is the fun toppings—avocado, cheese, black olives, tortilla chips, salsa, etc. You can serve this one-pot dish in one of those baked taco salad shells or on its own. Either way it's quick, healthy, and delicious.

Taco Salad

For salad:

Large bunch Romaine lettuce

1 lb ground turkey

1 packet taco seasoning

Favorite taco toppings (diced tomatoes, diced red onion, sliced avocado, chopped fresh cilantro, shredded Mexican-style cheese, crumbled tortilla chips, sliced black olives, sliced jalapenos, etc.)

For dressing:

1 cup light sour cream

1/2 jar salsa


For salad: In skillet, prepare taco meat as directed on packet. Shred lettuce, and toss with taco meat so lettuce wilts slightly. Add your favorite taco toppings.

For dressing: Combine sour cream with salsa, using a few tablespoons of milk to thin out if too thick. Pour over salad.


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