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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - canola oil
  • 1 pounds - lean ground turkey
  • 2 tablespoons - chili powder
  • 1/2 teaspoons - salt, divided
  • 1 - avocado, pitted
  • 1/2 cups - nonfat plain Greek yogurt
  • 1 1/2 cups - crumbled unsalted tortilla chips
  • 1 cups - salsa
  • 1 cans - pinto beans, 15 oz, rinsed
  • 5 cups - thinly sliced romaine lettuce
  • 1/2 cups - shredded Mexican cheese blend
  • 1 - medium tomato, chopped
  • Directions:

    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.

    Brief Description

    Layering this taco salad in a clear bowl gives an eye-catching party-worthy dinner in about 30 minutes.

    Main Ingredient:

    ground turkey

    Category:  Salads

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 20 min


    Eating Well

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    Posted On:

    September 8, 2013

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