10-Layer Mexican Taco Salad Recipe Is Healthy, Delicious & Nutritious (30 Minutes) High Fiber Recipes High Protein Recipes Mexican Recipes Salads Lunch Dinner Chicken Recipes Turkey Recipes

Even though it has “salad” in the name, a traditional taco salad isn’t the healthiest option with its calorie- and fat-laden tortilla bowl and refried beans. However, this taco salad recipe inspired by EatingWell changes all that. Substituting crushed chips for the tortilla shell, black beans for the refried pinto beans and even Greek yogurt for the sour cream, this taco salad is 10 layers of healthy goodness!

To make this 10-layer taco salad recipe, you will need to gather the following ingredients: canola oil, ground turkey, chili powder, salt, an avocado, nonfat Greek yogurt, tortilla chips, salsa, black beans, romaine lettuce, shredded cheese, tomato and red onion.

Covering all the bases – meat, vegetable and starch – this high-protein and high-fiber Mexican recipe is great as a main dish for dinner or served as a yummy appetizer or simple snack with extra chips. Not only is this taco salad amazingly tasty, but you get the health benefits of Greek yogurt, the health benefits of black beans and the health benefits of salsa. Perfect!

Serve the 10-layer taco salad recipe for lunch, dinner or even as an appetizer. When served as an appetizer, toss the salad so you get a little bit of all the ingredients in each bite!

Cuisine: Mexican / Tex-Mex / American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 5

Ingredients

• 1 tablespoon canola oil
• 1 pound ground turkey
• 2 tablespoons chili powder
• 1/2 teaspoon salt (divided)
• 1 avocado, pitted and mashed
• 1/2 cup nonfat plain Greek yogurt
• 1 1/2 cups tortilla chips, crumbled
• 1 cup prepared salsa
• 1 cup black beans, rinsed
• 2 cups thinly sliced romaine lettuce
• 1/2 cup shredded Mexican cheese blend
• 1 small tomato, chopped
• 1/4 cup red onion, chopped

Here’s how to make it:

1. Coat a large skillet with oil and heat over medium heat. Add the turkey, chili powder and 1/4 teaspoon of salt to the pan and cook, breaking up lumps. Continue stirring until the turkey turns whitish and is cooked through, about 10 minutes. Transfer the turkey to a serving bowl. (Ground beef or chicken can be substituted for the ground turkey, and pinto beans or kidney beans for the black beans. I used packaged chili seasoning instead of chili powder.)
2. In a small bowl, mash the avocado and mix with the yogurt and the remaining 1/4 teaspoon of salt. (If you don’t like yogurt, use sour cream instead.)
3. Layer chips, salsa, beans, and lettuce over the turkey. Spread the avocado mixture over the lettuce.
4. Top with cheese, tomato and red onions. (I added sweet corn to the black beans.) Serve. Store the salad covered in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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