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This quick and easy taco salad recipe is perfect for weeknights. The meat is also good for tacos, burritos, or nachos!

15-Minute Taco Salad

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This easy weeknight dinner can be on the table in about 15 minutes, and it’s fun and delicious!

  • Total Time: 15 minutes
  • Yield: 4-6 1x


Units Scale
  • 12 ounces mixed baby greens
  • 11/4 pounds ground turkey
  • 1 packet taco seasoning mix (or make your own)
  • 14 ounces red kidney beans canned, drained
  • 14 ounces whole kernel corn canned, drained (or 1/2-c. frozen corn)
  • 14 ounces petite diced tomatoes canned, drained (use Rotel if you like spicy)
  • corn chips
  • salsa I like Herdez brand
  • sour cream optional
  • grated Mexican cheese blend optional


  1. In a large skillet, brown and crumble turkey over medium-high heat for 5 minutes.
  2. When turkey is almost done, add seasoning mix, beans, corn, and tomatoes. Simmer 8-10 minutes.
  3. To serve, place a bed of lettuce in each large salad bowl. Top with meat mixture, crushed corn chips, and desired toppings (salsa, sour cream, grated cheese).


You can substitute 1 pound of diced boneless, skinless chicken breasts for the ground turkey.

  • Author: Andi
  • Prep Time: 15
  • Category: Main
  • Cuisine: Mexican