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.

Ingredients 6 servings

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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


  • Active

  • Ready In

  1. 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.
  2. Meanwhile, mash avocado, yogurt and the remaining ¼ 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.

Nutrition information

  • 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
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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
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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
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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
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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
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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
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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
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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
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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.
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