Rice Taco Salad

Kitchen Tested
  • Yield 6 servings

Everyone always enjoys tacos, so this salad will appeal to all. It is great even at room temperature.


1 pound ground sirloin
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon ground cumin
Salt and pepper
3 cups cooked rice
1/2 head lettuce, shredded
2 tomatoes, chopped
1/2 cup shredded reduced-fat Cheddar cheese
1/4 cup nonfat sour cream
Picante sauce (optional)
Low-fat tortilla chips (optional)


  1. In a large skillet coated with nonstick cooking spray, cook meat, onion and garlic over medium heat, stirring to crumble, 5 to 7 minutes, until meat is done.  Drain any excess fat.  Add cumin, salt and pepper, and rice.  Remove from heat and let cool.
  2. In a large bowl, combine lettuce, tomatoes, Cheddar and rice mixture.  Add sour cream; toss lightly.  Serve immediately with picante sauce and tortilla chips, if desired.



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