8-Layer Taco Salad

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium High Fiber High Potassium Low Calorie Low Cholesterol Low Saturated Fat

Serves Prep Time Total Time
6 30 min 30 min

Directions

Ingredients

  • 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

Cooking Instruction

Step 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.

Step 2

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

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 383
  • Carbohydrates: 0g
  • Fat: 0g
  • Protein: 0g
  • Dietary Fiber: 0g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Cholesterol: 0mg
  • Potassium: 0mg
  • Sodium: 0mg
  • Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 2 medium-fat meat, 1/2 high-fat meat, 1/2 fat
  • Carbohydrate Servings:

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