Taco Salad Recipe

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This taco salad recipes is a second rendition of one of my favorite dinners.

I love taco salad. It’s one of those dishes you can make any time and you know everybody will love it. No complaints, no wishing for something else. Everyone likes it. Period.

Clean Eating Taco Salad

But over time, the way I make it has changed. It’s just one of those evolving recipes that gets better every time I make it. And by now, it’s evolved so much from the first time I posted my recipe, that it’s pretty much an entirely different recipe all together. So I thought I would post this newer version for you as well. I mean really, you can never have too many recipes for taco salad.


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Clean Eating Taco Salad

Taco Salad Recipe

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Course: Main Course, Salad
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 129kcal
Author: The Gracious Pantry


  • 1 1/2 lb ground turkey
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tbsp. olive oil
  • 30 oz. canned refried beans (no sugar added)

Topping Suggestions:

  • guacamole
  • chopped tomatoes
  • fresh spinach (baby spinach leaves)
  • sliced olives
  • salsa
  • corn chips (homemade or clean, store bought)


  • In a large skillet, cook the turkey with the spices in the olive oil.
  • In a medium pot, warm the beans. You may have to add some water to get them more "fluid". They should be thick, yet still pourable.
  • Spread the turkey in a 9x13 baking dish and layer the beans on top.
  • Put some spinach on your plate, put a serving of meat and beans on top of that, and then layer with any other toppings you'd like to add.
  • Serve with corn chips.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include toppings.


Serving: 1serving | Calories: 129kcal | Carbohydrates: 9g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 449mg | Potassium: 203mg | Fiber: 3g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

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  1. Caroline Mills says:

    Love this recipe and your blog. Thanks for sharing!

    1. graciouspantry says:

      My pleasure! Enjoy!

  2. Cant wait to try this. What is a serving? A half cup?

    1. graciouspantry says:

      I do a full cup on this one.

  3. graciouspantry says:

    Jeneva – No, Fritos are very, very processed and are filled with genetically modified corn. If you want corn chips, look for the same type of ingredient list, but make it organic. They are typically far healthier by default.

  4. graciouspantry says:

    Sounds great!

  5. graciouspantry says:

    Haha! Excellent point! Yes, you can do it that way. I used to make a layered taco salad before I started eating clean. So it’s habit for me to do it that way. But you can certainly skip that if you wish.

  6. graciouspantry says:

    Depends on what’s in the can. You have to read ingredient lists.

  7. Pingback: Clean Eating Recipes | Clean Eating Taco Salad
  8. Oh my gosh. I made this for dinner the other night and we’ve just had it again as leftovers for lunch. So good. Delicious. Oh my gosh. I fear the corn chips I used may be no good though I need to take a trip to an organic store.

    Great recipe!

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