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8-Layer Taco Salad

From EatingWell
This gorgeous and colorful 8-layerB tacoB 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 youbll have an eye-catching party-worthy dinner or potluck side in just 30 minutes.
Makes:B 6 servings, about 1 2/3 cups each
Serving Size:B about 1 2/3 cups each
Active Time:B 30 minutes
Total Time:B 30 minutes

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 pound 93%-lean ground turkey
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt, divided
  • 1 avocado, pitted
  • 1/2 cup 2% 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

 

PREPARATION

  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.