Taco Salad

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

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Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 11.3g
  • Saturated fat: 2.5g
  • Protein: 8.8g
  • Carbohydrate: 38.1g
  • Cholesterol: 11mg
  • Iron: 2.4mg
  • Sodium: 749mg
  • Calories from fat: 35%
  • Fiber: 6.8g
  • Calcium: 161mg


  • 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


  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.
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