Mini Turkey Taco Salads

You know those HUGE restaurant taco salads served in those gigantic fried tortilla bowls? I’m pretty sure that was my favorite food as a child, and I would order it at any restaurant that served it. Looking back on it now, it’s actually a little frightening, because those things probably contained enough calories to fuel my little body for days.

I don’t really see them on restaurant menus much anymore – either I don’t go to the kind of restaurants that would serve them, or they’ve gone out of favor. Either way, it’s probably best that I’m not tempted by that calorie bomb anymore. Because I would probably order it tomorrow if given the chance. Or, errrr . . .  I’m an adult now and I should know better.

Just because I’m an adult who should know better doesn’t mean I don’t still crave the comfort food of my childhood. But, I can be a little more sensible about it. These appetizer-sized Mini Turkey Taco Salads totally hit the spot in such a satisfying way.

First, instead of the humongous fried flour tortilla, I pressed wonton wrappers into muffin tins and baked them until crispy to form adorable little wonton cups. Then, I scooped a spoonful of refried beans into the bottom of each one, and then a bit of cooked Jennie-O Lean Taco Seasoned Ground Turkey.

I finished my mini salad cups with a sprinkle of cheese, lettuce, tomato and black olives (which are totally optional). Then, it was CRUNCH time. So good!

Mini Turkey Taco Salads

Author: Lori Yates

Yield: 36 pieces

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

These remind me of giant taco shell salads from my childhood, but in a much more reasonable portion!

5 from 1 rating

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Ingredients

• ▢ Nonstick cooking spray
• ▢ 36 4-1/2-inch square wonton wrappers
• ▢ 1 package Jennie-O Lean Taco Seasoned Ground Turkey 20 ounces
• ▢ 1 ½ cans refried beans 16 ounces each
• ▢ 1 cup shredded Colby Jack cheese
• ▢ 1 ½ cups shredded romaine lettuce
• ▢ 18 grape tomatoes quartered
• ▢ 36 sliced black olives

Instructions

• Preheat oven to 350 degrees F. Spray 2 standard muffin tins with cooking spray. Press 1 wonton wrapper into each muffin cup, taking care to press against bottom and sides of cup. Lightly spray wrappers with additional cooking spray.
• Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pans and transfer to a cooling rack to cool completely before filling. Repeat with remaining 12 wonton wrappers.
• Meanwhile, cook ground turkey according to package instructions; let cool before filling wonton cups.
• Divide refried beans between wonton cups; use spoon to gently spread across bottom of cups. Top beans with turkey, cheese, lettuce, tomato and olives; serve immediately.

Notes

• Never purchased wonton wrappers? They are generally with the tofu in the produce section.

Calories: 75kcal, Carbohydrates: 6g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 16mg, Sodium: 199mg, Potassium: 71mg, Fiber: 1g, Sugar: 1g, Vitamin A: 315IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.