Turkey, Black Bean and Corn Taco Salad

Dinner tonight? Turkey, Black Bean and Corn Taco Salad. With crisp lettuce, crunchy tortilla chips, hearty black beans, earthy corn and comforting cheese, this dish is a taste and textural treat. Plus, it’s as filling and kid-friendly as it is simple to make—and it’s ready to serve in under half an hour!
Prep 25 Minutes
Total Time 25 Minutes
Servings 4

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 lb lean ground turkey
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2/3 cup water
  • 8 cups coarsely chopped romaine lettuce
  • 1 cup canned black beans, drained, rinsed
  • 1 1/2 cups lightly crushed tortilla chips
  • 1 cup frozen corn, cooked, drained and cooled
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/2 cup chopped tomatoes
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Zesty Ranch Sauce
Recipe Continues Below


  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 5 to 7 minutes or until thoroughly cooked. Drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
  2. Divide lettuce among serving bowls. Top with turkey mixture and remaining ingredients.

Expert Tips


  • 1 Serving Calories 630 (Calories from Fat 270);  Total Fat 30g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 115mg;  Sodium 1100mg;  Potassium 880mg;  Total Carbohydrate 53g (Dietary Fiber 10g ,Sugars 5g);  Protein 36g
  • % Daily Value: Vitamin A 170%;  Vitamin C 8%;  Calcium 30%;  Iron 30%
  • Exchanges: 1 1/2 Starch;  1 1/2 Other Carbohydrate;  2 Vegetable;  2 Very Lean Meat;  2 Lean Meat;  4 1/2 Fat
  • Carbohydrate Choice: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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