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
½ teaspoon salt, divided
1 avocado, pitted
½ cup nonfat plain Greek yogurt
1½ cups crumbled unsalted tortilla chips
1 cup prepared salsa
1 15-ounce can pinto beans, rinsed
5 cups thinly sliced romaine lettuce
½ 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 ¼ teaspoon
salt. Cook, stirring and breaking up lumps, until cooked through, about 5 minutes.
2. Meanwhile, mash avocado, yogurt and the remaining ¼ 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, then tomato.
SERVES 6, ABOUT 1⅔ CUPS EACH
Calories 383, Fat 20g (sat 5g), Cholesterol 53mg, Carbs 29g, Fiber 8g, Total sugars 2g,
Protein 25g, Sodium 630mg, Potassium 812mg, Folate 127mcg, Calcium 165mg.