When you say tacos, you have everyone’s attention, all ages! Go with a taco salad as this is a one-dish meal, and this entree salad is light, yet, satisfying enough to feed the hearty eater. What’s great about this recipe is you can also add your favorite veggies hanging around in the refrig-cooking is creative-so toss in beans, corn, avocados, adding more nutrtion and flavor. Always, look for the leaner cuts of meat-those that end in a ’round or loin’ so you will have leaner protein! And, wait until you taste the dressing-only two ingredients! Use different flavored salsas to change the taste without effort. This was one of my favorite Walmart videos I did as it is one of my favorite family recipes.
Taco Rice Salad
Prep Time: 10 minutes
Cook Time: 15-20 Meal Occasion: Dinner Lunch/Dinner
Makes 6 servings
Serving size 1 cup
Cost Per Serving: less than $2
1 pound ground sirloin
1/2 cup finely chopped onion
1/2 teaspoon Great Value minced garlic
1/2 teaspoon Great Value cumin
Great Value Salt & pepper to taste
3 cups cooked Great Value brown rice
1/2 head lettuce, shredded, or 4 cups mixed greens
2 tomatoes, chopped
1/2 cup Great Value shredded reduced-fat Cheddar cheese
1/2 cup chopped red onion
1/2 cup Great Value fat free plain yogurt
1/2 cup Great Value salsa or picante sauce
Great Value tortilla chips (optional)
1. In nonstick skillet, cook meat, onion, and garlic until done, 5-7 minutes. Drain excess fat.
2. Add cumin, salt, pepper, rice (follow directions on bag or box to cook rice). Remove from heat, cool.
3. In bowl, combine lettuce, tomatoes, cheese, red onion, and rice mixture.
4. In another bowl, mix yogurt and salsa. Toss with lettuce-rice mixture. Serve immediately, with extra salsa and chips, if desired.
• Toss in black beans and corn for additional flavor and nutrition.
• Brown rice is a whole grain and contains more fibers, vitamin and minerals than the white rice.