By Peter ArditoEatingWell
Sep 2, 2018 at 10:30 AM Sep 2, 2018 at 10:30 AM
This gorgeous and colorful eight-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.
Eight-Layer Taco Salad
Serving size: About 1-2/3 cups
Total Time: 30 minutes
1 tablespoon canola oil
1 pound (93 percent 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
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.
Meanwhile, mash avocado, yogurt and remaining ¼ teaspoon salt in small bowl with a fork until smooth.
Transfer turkey and any juice from pan to a serving bowl. Layer chips, salsa, beans and lettuce over turkey. Spread avocado mixture over lettuce. Top with cheese, then tomato.
Recipe nutrition: Per serving: 383 calories; 20 g fat (5 g sat, 7 g mono); 53 mg cholesterol; 29 g carbohydrate; 0 g added sugars; 2 g total sugars; 25 g protein; 8 g fiber; 630 mg sodium; 812 mg potassium