8-Layer Taco Salad

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.
Recipe By:
Logo Site
8-Layer Taco Salad
Serving: 6
Prep Time:
Cook Time: 30 minutes
8-Layer Taco Salad
Recipe By: Logo Site

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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

1 1/2 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



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.
Meanwhile, mash avocado, yogurt and the remaining 1/4 teaspoon salt in a small bowl with a fork until smooth.
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.

Nutrition facts:

Per serving
383 calories;
20 g fat(5 g sat,7 g mono);
53 mg cholesterol;
25 g protein;
8 g fiber;
29 g carbohydrates;
630 mg sodium;
812 mg potassium;
0 g added sugars;
Carbohydrate Servings: 1 1/2
Vitamin A (95% daily value), Folate (32% dv), Iron (24% dv), Potassium (23% dv), Magnesium (17% dv), Calcium & Vitamin C (16% dv) ;
Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 2 medium-fat meat, 1/2 high-fat meat, 1/2 fat