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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.


6 servings, about 1 2/3 cups each

Prep Time

30 minutes

Total Time

30 minutes


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


  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.

Nutrition Facts

Per serving (recipe makes 6 servings, about 1 2/3 cups each)

Calories 383kcal
Carbohydrate Total 29g
Total Sugars 2g
Added Sugars 0g
Fiber 8g
Total Fat 20g
Saturated Fat 5g
Mono Saturated Fat 7g
Cholesterol 53mg
Sodium 630mg
Protein 25g
Potassium 812mg
Calcium 165mg
Chromium 1mcg
Folate 127mcg
Omega-3 1g
Omega-6 3g
Vitamin E 5mg
Zinc 2mg
Vitamin B3 2mg