8-Layer Taco Salad
ACTIVE: 30 MINUTES TOTAL: 30 MINUTES
This gorgeous and colorful 8-layer taco salad recipe is made healthier by using ground
turkey in place of beef, adding Greek yogurt and bumping up the amount of vegetables.
Serve this salad in a clear glass bowl and you’ll have an eye-catching party-worthy dinner
or potluck side in just 30 minutes.
1 tablespoon canola oil
1 pound 93%-lean ground turkey
2 tablespoons chili powder
1/2 teaspoon salt, divided
1 avocado, pitted
1/2 cup nonfat plain Greek yogurt
11/2 cups crumbled unsalted tortilla chips
1 cup prepared salsa
1 15-ounce can pinto beans, rinsed
5 cups thinly sliced romaine lettuce
1/2 cup shredded Mexican cheese blend
1 medium tomato, chopped
1. Heat oil in a large skillet over medium-high heat. Add turkey, chili powder and 1/4 teaspoon
salt. Cook, stirring and breaking up lumps, until cooked through, about 5 minutes.
2. Meanwhile, mash avocado, yogurt and the remaining 1/4 teaspoon salt in a small bowl with
a fork until smooth.
3. Transfer the turkey and any juice from the pan to a serving bowl. Layer chips, salsa, beans
and lettuce over the turkey. Spread the avocado mixture over the lettuce. Top with cheese,
SERVES 6: ABOU T 1⅓ CUP EACH
Calories 383, Fat 20g (sat 5g), Cholesterol 53g, Carbs 29g, Total sugars 3g (added 0g),
Protein 25g, Fiber 8g, Sodium 630mg, Potassium 812mg.
Nutrition bonus: Vitamin A (95% daily value), Folate (32% dv), Iron (24% dv),
Potassium (23% dv), Magnesium (17% dv), Calcium & Vitamin C (16% dv).