Healthy Easy Taco Salad (Printable Version)

Wholesome bowls with ground turkey, fresh veggies, and creamy Greek yogurt ranch dressing.

# Needed Ingredients:

→ Tortilla Bowls

01 - 4 large whole wheat tortillas

→ Turkey Mixture

02 - 1 pound lean ground turkey
03 - 1 tablespoon olive oil
04 - 1 small red onion, diced
05 - 2 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 can (15 ounces) black beans, drained and rinsed
12 - 1 cup corn kernels, fresh or frozen

→ Salad Assembly

13 - 4 cups chopped romaine lettuce
14 - 1 cup cherry tomatoes, halved
15 - 1 avocado, sliced
16 - 1/2 cup shredded reduced-fat cheddar cheese

→ Greek Yogurt Ranch Dressing

17 - 3/4 cup plain Greek yogurt, non-fat or 2 percent
18 - 2 tablespoons low-fat milk
19 - 1 tablespoon fresh lemon juice
20 - 1 tablespoon fresh dill, chopped
21 - 1 tablespoon fresh chives, chopped
22 - 1/2 teaspoon garlic powder
23 - 1/2 teaspoon onion powder
24 - 1/4 teaspoon salt
25 - 1/4 teaspoon black pepper

# Steps:

01 - Preheat oven to 375 degrees Fahrenheit. Drape each tortilla over an upside-down oven-safe bowl or ramekin to form a bowl shape. Bake for 10 to 12 minutes until crisp. Allow to cool completely before removing from mold.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 2 minutes until fragrant.
03 - Add ground turkey to the skillet, breaking it apart with a spoon. Cook for 5 to 6 minutes until completely browned and no pink remains.
04 - Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper over the turkey. Stir thoroughly and cook for 1 minute to bloom the spices.
05 - Add drained black beans and corn kernels to the skillet. Stir to combine and cook for 2 minutes until heated through. Remove from heat.
06 - In a small mixing bowl, whisk together Greek yogurt, low-fat milk, fresh lemon juice, chopped dill, chopped chives, garlic powder, onion powder, salt, and black pepper until smooth. Adjust seasoning as needed.
07 - Divide chopped romaine lettuce evenly among the baked tortilla bowls. Top each with the seasoned turkey mixture, halved cherry tomatoes, avocado slices, and shredded cheddar cheese.
08 - Drizzle each bowl generously with Greek yogurt ranch dressing. Serve immediately while tortilla bowls are still crisp.

# Expert Advice:

01 -
  • You get that satisfying crunch from the tortilla bowl without guilt, plus enough protein to keep you full without the heaviness.
  • The Greek yogurt ranch tastes indulgent but actually lets the fresh vegetables shine instead of drowning them.
  • It comes together in barely half an hour, which means weeknight dinners stop feeling like a chore.
02 -
  • The tortilla bowl will lose its crispness if you dress it too far in advance, so assemble just before serving or use the dressing more sparingly if timing is tight.
  • Don't skip cooling the tortilla bowl completely before removing it from the mold, or it will tear and collapse when you try to move it.
  • The dressing tastes better if you make it at least 15 minutes ahead so the herbs have time to infuse the yogurt.
03 -
  • If you don't have oven-safe bowls, ramekins work perfectly, or even a heat-safe measuring cup turned upside down will shape a tortilla beautifully.
  • Make the Greek yogurt ranch ahead and store it in the refrigerator for up to 5 days, which means you're only 20 minutes away from dinner any night.
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