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Easy & Impressive 8-Layer Taco Salad

By Wendy Ruopp, August 14, 2013 - 11:00am

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Our annual neighborhood summer potluck is next weekend. Something to look forward to, right? Hanging out in someone’s pretty yard while kids and dogs chase Frisbees and enjoy the sun… Why should I be nervous about that? At such an event you get to know your neighbors by their food offerings: one makes a killer potato salad, one makes a pasta salad that (unfortunately) looks better than it tastes, someone else brings deviled eggs that disappear instantly. None of those is me, though: I’ve usually kept it simple (and safe from food judgers like me) by bringing interesting beer to the party.

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This time, though, I have the experts from the EatingWell Test Kitchen to help my dish shine at the potluck. In the July/August issue of EatingWell Magazine there’s this recipe for 8-Layer Taco Salad that’s the perfect thing to show off with and the kind of Mexican dip that’s always popular with a crowd. I’m going to borrow a tall-sided trifle bowl and layer up lean ground turkey, tortilla chips, salsa, pinto beans, crispy sliced romaine lettuce, avocado, shredded cheese and tomato—and walk out the door with it half an hour later, ready to meet my neighbors with my head held high.

8-Layer Taco Salad
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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.

What do you put in your taco salad? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dinner, Entertaining, Family meals, Quick meals, Recipe Makeover

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she edits all the recipes for the magazine, her husband does the cooking at home.

Wendy asks: What do you put in your taco salad?

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