Side

8-Layer Taco Salad

Crisp romaine, juicy tomatoes, and creamy avocado-yogurt sauce mingle with spiced turkey, salsa, beans, and melted cheese, while crunchy tortilla chips add satisfying crunch in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

8-Layer Taco Salad
Total
17 min
Prep
12 min
Cook
5 min
Serves
6

Nutrition per Serving

Calories
383
Protein
25g
Carbs
29g
Fat
20g
Fiber
8g
Sugar
3g
Sodium
665mg

Ingredients

  • 1 tbsp canola oil
  • 1 lb 93%-lean ground turkey
  • 2 tbsp chili powder
  • 1/2 tsp salt, divided
  • 1 avocado, pitted
  • 1/2 cup nonfat plain Greek yogurt
  • 1 1/2 cup crumbled unsalted tortilla chips
  • 1 cup prepared salsa
  • 1 15-ounce can pinto beans, rinsed
  • 5 cup thinly sliced romaine lettuce
  • 1/2 cup shredded Mexican cheese blend
  • 1 medium tomato, chopped

Instructions

  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, then tomato.