Taco Salad

recipe

Yield:

6 servings (serving size: 5 chips, 1 cup lettuce mixture, 1/2 cup bean mixture, and 1 tablespoon dressing)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 23 Minutes

Nutritional Information

Calories 291
Fat 11.3 g
Satfat 2.5 g
Protein 8.8 g
Carbohydrate 38.1 g
Cholesterol 11 mg
Iron 2.4 mg
Sodium 749 mg
Caloriesfromfat 35 %
Fiber 6.8 g
Calcium 161 mg

Ingredients

1 (3.5-ounce) package boil-in-bag brown rice
1 teaspoon olive oil
1/4 cup chopped onion
3 garlic cloves, minced
1 (15-ounce) can black beans or kidney beans, rinsed and drained
1 1/2 teaspoons Mexican seasoning
4 cups shredded iceberg lettuce
1 1/2 cups chopped tomato
1/2 cup reduced-fat shredded Cheddar cheese
1 (4-ounce) can chopped green chiles
1 (3.8-ounce) can sliced black olives
3 ounces light tortilla chips
6 tablespoons light ranch dressing

Preparation

Cook rice according to package directions, omitting salt and fat.

. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 2 minutes or until tender. Add cooked rice, beans, and Mexican seasoning; cook 5 minutes or until thoroughly heated. Set aside.

. Combine lettuce and next 4 ingredients in a large bowl. To serve, place 5 chips on each of 6 plates; top with salad mixture and bean mixture. Drizzle dressing over salads.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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