This southwestern-inspired salad is great for a one-dish meal. For added nutritional benefit and flavor, try adding a cup of thawed frozen corn and/or a 15-ounce can of black beans, rinsed and drained.
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1 pound ground sirloin
½ cup finely chopped onion
½ teaspoon minced garlic
½ teaspoon ground cumin
Salt and pepper to taste
3 cups cooked rice, brown or yellow
6 cups mixed greens
2 tomatoes, chopped
½ cup shredded reduced-fat cheddar cheese
½ cup chopped red onion
¼ cup fat-free sour cream
¼ cup salsa
Low-fat tortilla chips (optional)
- In a large nonstick pan coated with nonstick cooking spray, cook the meat, onion and garlic over medium heat, stirring to crumble, about 5 to 7 minutes, or until the meat is done. Drain any excess fat.
- Add the cumin, salt and pepper and rice.
- Remove from the heat; cool slightly.
- In a large bowl, combine the lettuce, tomatoes, cheese, red onion and rice mixture.
- In a small bowl, mix the sour cream and salsa.
- Toss the dressing with the lettuce rice mixture.
- Serve immediately with the picante sauce and tortilla chips, if desired.
Per serving (serves six)
Calories 256 (20% calories from fat)
Protein 21 grams
Carbohydrates 30 grams
Fat 6 grams
Saturated fat 3 grams
Dietary fiber 2 grams
Sodium 168 milligrams
Dietary exchanges: 2.5 lean meat, 1.5 starch, 1 vegetable
Republished courtesy of Speaking of Women’s Health