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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.

Source: EatingWell Magazine, July/August 2013


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 1 2/3 cups
383 calories; protein 24.7g; carbohydrates 28.7g; dietary fiber 8.1g; sugars 2.5g; fat 20g; saturated fat 4.6g; cholesterol 52.9mg; vitamin a iu 4746.7IU; vitamin c 9.7mg; folate 127.4mcg; calcium 160.3mg; iron 4.3mg; magnesium 68.6mg; potassium 809.9mg; sodium 665.4mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1/2 lean meat, 2 medium-fat meat, 1/2 high-fat meat, 1/2 fat