8-Layer Taco Salad
INGREDIENTS
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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
DIRECTIONS
Preparation
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:
383 calories;
20 g fat(5 g sat,7 g mono);
53 mg cholesterol;
25 g protein;
8 g fiber;
29 g carbohydrates;
630 mg sodium;
812 mg potassium;
0 g added sugars;
Carbohydrate Servings: 1 1/2
Vitamin A (95% daily value), Folate (32% dv), Iron (24% dv), Potassium (23% dv), Magnesium (17% dv), Calcium & Vitamin C (16% dv) ;
Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 2 medium-fat meat, 1/2 high-fat meat, 1/2 fat
