Rice Taco Salad

  • Yield: 6 servings


1pound ground sirloin
1/2cup finely chopped onion
1 garlic clove, minced
1/2teaspoon ground cumin
Salt and pepper
3cups cooked rice
1/2head lettuce, shredded
2 tomatoes, chopped
1/2cup shredded reduced-fat Cheddar cheese
1/4cup 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.

Nutritional Info *per serving

  • Calories 273
  • Fat 7.6g
  • Saturated Fat 3.4g
  • Cholesterol 54mg
  • Sodium 136mg
  • Carbohydrate 28.5
  • Protein 20.8