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Taco Salad

Prep time 10 mins
Cook time 23 mins
Yield 6 servings (serving size: 5 chips, 1 cup lettuce mixture, 1/2 cup bean mixture, and 1 tablespoon dressing)

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

Nutrition 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

How to Make It

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

  2. . 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.

  3. . 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.

Oxmoor House Healthy Eating Collection