Recipe: Hearty Taco Salad With Rice

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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Ingredients

1 pound ground sirloin

1/2 cup finely chopped onion

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

Salt and pepper to taste

3 cups cooked rice, brown or yellow

6 cups mixed greens

2 tomatoes, chopped

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1/2 cup shredded reduced-fat cheddar cheese

1/2 cup chopped red onion

1/4 cup fat-free sour cream

1/4 cup salsa

Low-fat tortilla chips (optional)

Instructions

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.