Growing up, our family’s version of “Mexican night” was always those boxed taco kits from the store. You know the ones – with the crunchy shells that break apart the moment you bite into them. It wasn’t until college that my roommate introduced me to the genius of turning those same ingredients into a nacho salad instead.
What I love about nacho salad is how it takes everything that’s good about tacos, but makes it so much more practical to eat. No more awkward first bites or shells cracking down the middle and spilling everything onto your plate. Just grab your fork and dig in – it’s all the flavors you want, minus the mess.
Why You’ll Love This Nacho Salad
- Quick preparation – Ready in just 15-25 minutes, this salad is perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
- Healthier twist – Using lean ground turkey and fresh vegetables, this recipe gives you all the flavors of loaded nachos but in a lighter, more nutritious form that you can feel good about eating.
- Customizable – You can easily adjust the toppings and ingredients to match your preferences – add more cheese, skip the chips, or throw in some avocado to make it your own.
- Family-friendly – The familiar taco flavors combined with the fun, crunchy elements make this a hit with both kids and adults – it’s like a taco Tuesday makeover!
- Make-ahead friendly – You can prep most components in advance and assemble just before serving, making it perfect for meal prep or entertaining.
What Kind of Ground Turkey Should I Use?
For this nacho salad, you’ll want to look for lean ground turkey that’s labeled 93/7 or 99/1 – these numbers tell you the ratio of meat to fat. While the 93/7 blend gives you a bit more flavor from the fat content, the 99/1 is the leanest option if you’re watching calories. Ground turkey breast tends to be the leanest choice, while ground turkey that includes dark meat will be slightly higher in fat but often more flavorful. Just be careful not to overcook your turkey since it can dry out quickly – you’ll want to cook it just until it’s no longer pink in the middle and reaches 165°F on a meat thermometer.
Options for Substitutions
This nacho salad is super adaptable and you can switch things up based on what you have in your kitchen:
- Ground turkey: You can easily swap the turkey for ground chicken, beef, or even plant-based alternatives like Beyond Meat. For a vegetarian version, try using crumbled tempeh or extra black beans.
- Black beans: Any beans work well here – try pinto beans, kidney beans, or even chickpeas. Just make sure to rinse and drain them like you would the black beans.
- Romaine lettuce: Feel free to use iceberg lettuce for extra crunch, or mixed greens for more nutrients. Even chopped cabbage works great for a different twist.
- Cheddar cheese: Try Monterey Jack, Mexican blend, or pepper jack cheese if you want some heat. For dairy-free folks, there are several plant-based shredded cheese options available.
- Tortilla chips: You can use any type of tortilla chips, or try corn chips, doritos, or even crumbled taco shells. For a low-carb option, you can leave these out or use pork rinds.
- Corn: Fresh, frozen, or canned corn all work well. You could also skip it or replace with diced jicama or extra bell peppers for crunch.
Watch Out for These Mistakes While Cooking
The biggest challenge when making nacho salad is timing – adding the tortilla chips too early will make them soggy, so always toss them in right before serving to maintain their satisfying crunch. A common mistake is not draining the ground turkey after cooking, which can leave your salad sitting in excess grease – take a minute to drain it well and pat it with paper towels if needed. When preparing your vegetables, avoid chopping them too large as this makes the salad harder to eat and enjoy – aim for bite-sized pieces that allow you to get multiple ingredients in each forkful. For the best flavor, make sure to season your ground turkey while it’s cooking rather than after, and let it cool slightly before adding it to your lettuce to prevent wilting. To keep leftovers fresh, store the components separately and assemble individual portions when ready to eat.
What to Serve With Nacho Salad?
Since nacho salad is already packed with lots of tasty ingredients, you’ll want to keep your side dishes simple and complementary. A warm cup of Mexican-style rice or cilantro lime rice makes a perfect partner to round out the meal. For something lighter, try serving corn on the cob with a sprinkle of chili powder and lime, or whip up some quick guacamole with tortilla chips for dipping. If you’re feeding a crowd, you might want to put out some extra toppings like sour cream, fresh jalapeños, or extra cheese so everyone can customize their plate just how they like it.
Storage Instructions
Prep Ahead: Want to meal prep this nacho salad? Cook the turkey and prep all the veggies ahead of time, storing them separately in the fridge. Keep the lettuce, cheese, chips, and dressing separate until you’re ready to eat. This way, everything stays fresh and crisp!
Keep Fresh: The cooked turkey mixture with beans and corn will stay good in an airtight container in the fridge for up to 4 days. Store the chopped vegetables separately for up to 3 days. The dressing will keep well in a jar for about 5 days – just give it a good shake before using.
Assemble: When you’re ready to eat, just toss your lettuce in a bowl, top with the cold or room temperature turkey mixture, add your fresh toppings, and finish with cheese, chips, and dressing. This keeps everything nice and crunchy – nobody likes soggy nachos!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-140 g
- Fat: 80-90 g
- Carbohydrates: 200-220 g
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 low-sodium taco seasoning package (24g, or use substitute as needed)
- 1 can black beans (540ml, rinsed and drained)
- 1.5 cups corn pieces
- 1 medium red bell pepper (chopped)
- 1 pint cherry tomatoes (681g, sliced in half)
- 1 red onion (chopped)
- Juice from one lime
- Salt to your liking
- Ground black pepper to your liking
- 6 cups romaine lettuce (chopped finely)
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- 1 batch creamy salsa dressing
Step 1: Cook the Ground Turkey
In a pan over medium-high heat, add olive oil.
Once the oil is hot, add the ground turkey and cook.
Stir occasionally until the meat is fully browned and no longer pink, which should take about 5 minutes.
Add taco seasoning to the cooked turkey and stir well to ensure the seasoning is evenly distributed throughout the meat.
Step 2: Prepare the Black Bean and Vegetable Mix
In a medium bowl, combine black beans, corn, bell peppers, cherry tomatoes, and red onion.
Drizzle the mixture with fresh lime juice, then season with salt and pepper to taste.
Mix thoroughly to ensure that all the ingredients are well coated with the lime juice and seasoning.
Step 3: Assemble the Salad
In a large salad bowl, begin assembling your salad by adding a base layer of romaine lettuce.
Top the lettuce with the black bean mix that you prepared earlier.
Sprinkle with shredded cheddar cheese and crumbled tortilla chips for added texture and flavor.
Step 4: Dress and Serve the Salad
Drizzle your prepared salad with your preferred salsa dressing.
Gently toss everything together to combine all the ingredients, ensuring even distribution of flavors.
Serve immediately and enjoy your vibrant and flavorful taco salad!