Learn how to many Taco Salad, one of Rita's recipes for nonperishable foods.

Taco Salad


  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • ¾ lb. ground turkey
  • 1¾ teaspoons chili powder
  • ¼ teaspoon ground cumin
  • 3 cups washed and torn lettuce leaves
  • 1 (14½ -ounce) can Mexican-style diced tomatoes, drained
  • 1 (14-ounce) can pinto beans, drained and rinsed
  • 1 (14-ounce) can whole-kernel corn, drained and rinsed
  • 2/3 cup chopped peeled cucumber
  • ¼ cup chopped red onion
  • 1 tablespoon red wine vinegar
  • Baked tortilla chips


  1. Combine oil and garlic in small bowl; set aside to marinate.
  2. Combine turkey, chili powder and cumin in nonstick skillet. Cook over medium heat for 5 minutes or until turkey is no longer pink, stirring to crumble.
  3. In large salad bowl, stir together turkey, lettuce, tomatoes, pinto beans, cucumber, corn and onion.
  4. Remove garlic from oil. Discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat.

Serve with tortilla chops. Makes 4 servings.