Taco Salad



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

Recipe from

Oxmoor House

Nutritional 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


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)


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.

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

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.