Taco Rice Salad

Prep Time: 5 minutes
Cooking Time: 7 minutes
Brought to you by Cancer Fighters Thrive

One of our favorite salads. Light yet satisfying.  Serve with extra salsa and chips. 

Makes 6 servings


1 pound ground sirloin

1/2 cup  finely chopped onion

1/2 teaspoon minced garlic

1/2 teaspoon cumin

Salt & pepper to taste

3 cups cooked rice

1/2 head lettuce, shredded, or 4 cups mixed greens

2 tomatoes, chopped

1/2 cup shredded reduced-fat Cheddar cheese

1/2 cup chopped red onion

1/4 cup nonfat sour cream

1/4 cup salsa

Low-fat tortilla chips (optional)

  1. In nonstick skillet, cook meat, onion, garlic until done, 5-7 minutes. Drain excess fat.
  2. Add cumin, salt, pepper, rice. Remove from heat, cool.
  3. In bowl, combine lettuce, tomatoes, cheese, red onion, and rice mixture.
  4. In another bowl, mix sour cream and salsa.  Toss with lettuce-rice mixture. Serve immediately, with extra salsa and chips, if desired.

 

Terrific Tidbit:  Look for cuts of meat ending in “loin” for the leanest cuts of meat.

 

Nutritional information per serving

Calories 256, Protein (g) 21, Carbohydrate (g) 30, Fat (g) 6, Calories from Fat (%) 20, Saturated Fat (g) 3, Dietary Fiber (g) 2, Cholesterol (mg) 45, Sodium (mg) 168  Diabetic Exchanges: 2.5 lean meat, 1.5 starch, 1 vegetable

 

taco-rice-salad
 

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