8-Layer Taco Salad

High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Mexican Dinner Salad

8-Layer Taco Salad

High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Mexican Dinner Salad
about 10 cups
Prep time: 30 minutes
Total time: 30 minutes

Description

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.

Directions

  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.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories397 cal
  • Total Fat21.7 g
  • Saturated Fat4.9 g
  • Cholesterol1 mg
  • Sodium665 mg
  • Carbohydrate Total28.8 g
  • Protein24.4 g
  • Phosphorus350 mg
  • Potassium822 mg
  • Fiber8.1 g
  • Calcium188 mg

Ingredients

  • 1 tablespoon canola oil
  • 1 pound 93%-lean ground turkey
  • 2 tablespoons chili powder
  • ½ teaspoon salt, divided
  • 1 avocado, pitted
  • ½ cup nonfat plain Greek yogurt
  • 1½ cups crumbled unsalted tortilla chips
  • 1 cup prepared salsa
  • 1 15-ounce can pinto beans, rinsed
  • 5 cups thinly sliced romaine lettuce
  • ½ cup shredded Mexican cheese blend
  • 1 medium tomato, chopped

Ingredients

  • 1 tablespoon canola oil
  • 1 pound 93%-lean ground turkey
  • 2 tablespoons chili powder
  • ½ teaspoon salt, divided
  • 1 avocado, pitted
  • ½ cup nonfat plain Greek yogurt
  • 1½ cups crumbled unsalted tortilla chips
  • 1 cup prepared salsa
  • 1 15-ounce can pinto beans, rinsed
  • 5 cups thinly sliced romaine lettuce
  • ½ cup shredded Mexican cheese blend
  • 1 medium tomato, chopped
  • 1 tablespoon canola oil
  • 1 pound 93%-lean ground turkey
  • 2 tablespoons chili powder
  • ½ teaspoon salt, divided
  • 1 avocado, pitted
  • ½ cup nonfat plain Greek yogurt
  • 1½ cups crumbled unsalted tortilla chips
  • 1 cup prepared salsa
  • 1 15-ounce can pinto beans, rinsed
  • 5 cups thinly sliced romaine lettuce
  • ½ cup shredded Mexican cheese blend
  • 1 medium tomato, chopped

Description

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.

Directions

  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.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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