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Taco Salad

Yield 6 servings (serving size: about 2 cups salad and 10 chips)

Ingredients

  • Cooking spray
  • 1/4 cup chopped onion
  • 2 to 3 garlic cloves, minced
  • 1 1/2 cups cooked long-grain brown rice
  • 1 teaspoon chili powder, divided
  • 1 teaspoon ground cumin, divided
  • 1/4 teaspoon ground red pepper, divided
  • 1/4 teaspoon ground coriander, divided
  • 1 (16-ounce) can red kidney beans, rinsed and drained
  • 1/3 cup reduced-calorie ranch dressing
  • 4 cups torn iceberg lettuce
  • 1 1/2 cups chopped tomato
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
  • 1/3 cup chopped green onions
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 2 (2.25-ounce) cans sliced ripe olives, drained
  • 3 ounces baked salsa and cream cheese tortilla chips (about 60 chips)

Nutrition Information

  • calories 317
  • fat 9.6 g
  • satfat 2.2 g
  • protein 12.1 g
  • carbohydrate 48.9 g
  • cholesterol 6 mg
  • iron 3.6 mg
  • sodium 801 mg
  • caloriesfromfat 27 %
  • fiber 6 g
  • calcium 174 mg

How to Make It

  1. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; cook 5 minutes, stirring constantly. Add cooked rice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/8 teaspoon red pepper, 1/8 teaspoon coriander, and beans; cook until thoroughly heated, stirring occasionally. Remove from heat, and cool. Cover and chill.

  2. Combine ranch dressing, remaining chili powder, cumin, red pepper, and coriander; set aside.

  3. Combine lettuce and next 5 ingredients in a large bowl, tossing well. Add reserved rice mixture and salad dressing; toss gently to coat. Cover and chill. Just before serving, place tortilla chips on a serving platter; spoon salad over chips.

Oxmoor House Healthy Eating Collection