Taco Salad Recipe | PBS Food

Fizzy’s Tip: Pass salsa, shredded cheese, and chunks of avocado at the table. Serve with oven-baked corn chips for extra crunch.


Yield: Serves 6


  • 3 tablespoons olive oil
  • 1/2 small red onion chopped
  • 1/2 lb. ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 cup frozen corn kernels
  • 1 (14.5-ounce) can black beans drained and rinsed
  • 6 cups chopped romaine lettuce
  • 1 large tomato chopped
  • 3 tablespoons lime juice
  • 2 tablespoons chopped cilantro


  1. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until tender and beginning to brown, about 10 minutes. Add the turkey, chili powder, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes. Add the corn and black beans, and gently toss together until heated through, about 3 minutes longer. Season with salt and pepper to taste and remove from heat.
  2. Mound the lettuce and tomato on a platter. Top with the turkey mixture. Whisk the remaining 2 tablespoons oil, lime juice, cilantro, and ¼ teaspoon salt together, and drizzle over the salad. Serve.