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.
Servings
about 10 cups
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 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
Instructions
- 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 (recipe makes about 10 cups)
| Calories | 397.23kcal |
|---|---|
| Carbohydrate Total | 28.81g |
| Total Sugars | 2.35g |
| Added Sugars | 0g |
| Fiber | 8.11g |
| Total Fat | 21.67g |
| Saturated Fat | 4.92g |
| Mono Saturated Fat | 9.55g |
| Cholesterol | 1.21mg |
| Sodium | 664.74mg |
| Protein | 24.36g |
| Potassium | 822mg |
| Calcium | 187.57mg |
| Chromium | 0.67mcg |
| Folate | 134.14mcg |
| Iron | 4.01mg |
| Magnesium | 86.52mg |
| Omega-3 | 1g |
| Omega-6 | 3g |
| Trans Fatty Acid | 0.02g |
| Vitamin A | 4825.99IU |
| Vitamin D | 12.84IU |
| Vitamin B12 | 0.98mcg |
| Vitamin C | 9.73mg |
| Vitamin E | 5mg |
| Zinc | 3.65mg |
| Phosphorus | 349.61mg |
| Vitamin B3 | 1.13mg |
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