8-Layer Taco Salad

 

Ingredients

• 1 tablespoon canola oil
• 1 pound 93%-lean ground turkey
• 2 tablespoons chili powder
• 1/2 teaspoon salt, divided
• 1 avocado, pitted
• 1/2 cup nonfat plain Greek yogurt
• 1 1/2 cups crumbled unsalted tortilla chips
• 1 cup prepared salsa
• 1 15-ounce can pinto beans, rinsed
• 5 cups thinly sliced romaine lettuce
• 1/2 cup shredded Mexican cheese blend
• 1 medium tomato, chopped

Preparation

1. 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.
2. Meanwhile, mash avocado, yogurt and the remaining 1/4 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.

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