8- Layer Taco Salad

 1 Tbsp canola oil

1 lb 93% lean ground turkey

2 Tbsp chili powder

1/2 tsp 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 oz) can pinto beans, rinsed

5 cups thinly sliced romaine lettuce

1/2 cup shredded Mexican cheese blend

1 medium tomato, chopped

1.  Heat oil in a large skillet over medium-high heat.  Add turkey, chili powder and 1/4 tsp salt.  Cook, stirring and braking up pieces, until cooked through about 5 minutes.

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

 Tip: The tortilla chips will get soggy so maybe put them on sparingly or on the top.

Serves 6

 

 

 

 

 

 

 

 

 

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