Friday, June 15, 2012

Stacked Taco Salad

  • 1 pound extra-lean ground turkey
  • 1 (1.25-ounce) package dry taco seasoning mix, reduced sodium
  • 1 head iceberg lettuce, chopped (about 8 cups)
  • 3/4 cup (3 ounces) reduced-fat shredded Cheddar cheese
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 2 large tomatoes, diced (about 2 cups)
  • 1 (8-ounce) bag baked Doritos or any Baked Nacho chip, crushed
  • 1 cup (8 ounces) sweet-and-spicy low-fat French salad  dressing
  • Optional- plain Greek yogurt for serving
  1. In a medium skillet, brown ground turkey with taco seasoning mix, stirring to break up the meat; drain and cool.
  2. In a large glass trifle or other serving bowl, layer half the lettuce then half the cheese, beans, turkey mixture, and tomatoes. Repeat layers then top with crushed tortilla chips.
  3. Just before serving, drizzle with dressing and toss to coat ingredients well.

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