Seven Layer Taco Salad
Tacos, one way or another, have landed a special place in many of our hearts (and mouths). And what’s not to love? Cheese, meat, veggies all packed with flavor - YUM! And there’s so many different ways to enjoy these flavors: traditional tacos, taco salad, taco soup, taco dip...the list goes on! The versatility alone makes tacos (and taco dishes) a great option for families - no matter “who likes eating what” and “who’s not eating that”.
We have to give the credit and kudos for this one to Melody (MRC Client in Missouri)! She shared with us this fantastic creation (including the photos): Seven Layer Taco Salad (a cross between taco salad and taco dip), and we are loving it! This one truly can come together in just under 30 minutes and keeps in the fridge until you’re ready to serve (whether it’s dinner at home or a backyard gathering). It’s perfect just as it is scooped onto a plate or you can serve with other dippers.
The way we’re sharing it with you today is just one of many ways you can enjoy this recipe. While bacon isn’t a traditional taco topping, we’ve heard that it’s amazing in this recipe! We’ve used diced tomatoes, but you could also use a homemade salsa in place of the diced tomatoes! MRC Clients, a few things to note:
- Beans are optional. If used, they count as a carbohydrate serving. We think mashing them to create a “refried bean” feel is a great twist on black beans
- If not using beans, then you could accompany this dish with a different carbohydrate - taco seasoned brown rice, low calorie tortilla wrap, or homemade tortilla chips
- If using bacon, this is a healthy fat. Be sure to reduce your avocado serving accordingly
We think the best part of this recipe is the layering and building of it. Definitely something smaller hands in the kitchen can help with! Honestly, you can build your dip however you’d like. For those not wanting to spend too much time having to think about it, here’s what we suggest (starting on the bottom and building up):
- Cottage Cheese
- Black beans (if using)
- Ground Turkey
- Green Onions
- Peppers (bell & jalapeno)
- Shredded Lettuce
- Tomatoes or Salsa
- Avocado and/or bacon (added just before serving)
- 16-24 oz.* turkey breast, ground
- 10 oz. tomatoes, chopped
- 10 oz. lettuce, shredded
- 10 oz. green bell peppers, chopped
- 4-6 oz.* low-fat cottage cheese
- 5 oz. fresh jalapenos, chopped and seeds removed
- 5 oz. green onions, chopped
- 2 tsp. low-sodium taco seasoning, divided
- 2 TBSP water, divided
- 10 oz. avocado, diced or mashed
- Optional: 1 1/4 C. black beans, mashed
*MRC Clients: refer to your menus for exact protein serving size (this recipe uses 4 servings ground turkey and 1 serving cottage cheese)
- In a skillet over medium heat, cook turkey breast. Measure out 12-16 oz. (MRC Clients see your menu for correct portion size) and return to the skillet.
- Add 1 tsp. taco seasoning and 1 TBSP water and let simmer for a few minutes. Remove from heat and let cool while preparing remaining ingredients.
- In a food processor or blender, combine cottage cheese with remaining water and taco seasoning.
- In a 9 x 13 in. baking dish, layer ingredients. Wait to add the avocado until just before serving.
Makes 5 Servings | Serving Size: 1/5 of assembled dish | One Serving Replaces: 1 protein, 8 oz. vegetables, 1 healthy fat, and 1 carbohydrate (if using black beans)