ADVERTISEMENT
8-Layer Taco Salad
8-Layer Taco Salad
8 Reviews
From: EatingWell Magazine, July/August 2013
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
-
Active
-
Ready In
- Heat oil in a large skillet over medium-high heat. Add turkey, chili powder and ¼ teaspoon salt. Cook, stirring and breaking up lumps, until cooked through, about 5 minutes.
- Meanwhile, mash avocado, yogurt and the remaining ¼ 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.
- Serving size: about 1⅔ cups
- Per serving: 383 calories; 20 g fat(5 g sat); 8 g fiber; 29 g carbohydrates; 25 g protein; 127 mcg folate; 53 mg cholesterol; 2 g sugars; 0 g added sugars; 4,747 IU vitamin A; 10 mg vitamin C; 160 mg calcium; 4 mg iron; 665 mg sodium; 810 mg potassium
- Nutrition Bonus: Vitamin A (95% daily value), Folate (32% dv), Iron (22% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 starch, 1 vegetable, ½ lean meat, 2 medium-fat meat, ½ high-fat meat, ½ fat
Reviews 8
March 18, 2019
By: Catherine Lee
With the ground Turkey and beef recalls I'll go with chicken or pork, afraid of romaine too, sigh.
June 29, 2014
By: EatingWell User
Not Mexican enough
This recipe doesn't have enough heat or spice. If I make it again it will have cumin, onion, garlic, and maybe cilantro. And, maybe add some spice to some other layers. I would also put the chips on the top, so they stay crisp. The avocado yogurt layer is so yummy! I might also add jalapenos. This recipe needs a boost!
Pros: Beautiful, easy
Cons: Not enough spice
May 06, 2014
By: EatingWell User
This is an excellent makeover for my favorite cuisine. However, I would not put the chips in the salad. The next day..very soggy. Instead crush then on top of the salad as you serve it!
Pros: NULL
Cons: NULL
May 06, 2014
By: EatingWell User
Just like the title it is 8 layered.
I made this salad for work and everyone loved it. I got home and made it again for my husband and thought it was delicious. It is easy, fast and delicious.
Pros: Easy, fast and delicious!
Cons: I would add cilantro with the lettuce.
March 20, 2014
By: cocoadams
Also great as a nacho dip!
This is a fantastic recipe. We added some onion to it and paired it with blue corn tortilla chips and used it as a dip.
March 09, 2014
By: EatingWell User
Best Taco Salad Ever!
I have made this salad twice now and both times it was a huge hit with my husband and I. Used black beans and a mango/peach salsa. The avocado/Greek yogurt mixture is brilliant. Will definitely be a keeper in our family.
August 14, 2013
By: EatingWell User
My husband loved this
I had ground bison at home so used that instead of the turkey but my husband thought this was the best taco salad he ever had. Making it again tonight.
Pros: quick and easy
August 06, 2013
By: EatingWell User
Loved this salad! I made some minor alterations (ground chicken, no canola oil, added cumin and a dash of cayenne) but overall followed the recipe, and this was a hit at dinner.
