8-Layer Taco Salad

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

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.

Yield: 6 servings, about 1 2/3 cups each


Vista Premium Quality Plastic 10″ Serving Bowl – Set of 2

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