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Taco Rice Salad

Prep Time: 20 minutes

Cook Time: 7 minutes

Servings: 6

When you say “taco” all ages come running and this colorful, entrée salad is hearty enough to satisfy, and light enough to enjoy, making everyone satisfied with a one-dish salad supper.


  3/4 lb ground sirloin

  1/2 cup finely chopped onion

  1 tsp minced garlic

  1 1/2 tsp ground cumin, divided

  1 Tbs chili powder

  Salt and pepper to taste

  4 cups mixed greens

  1 cup chopped tomatoes

  1/3 cup frozen corn, thawed

  3/4 cup shredded reduced-fat Cheddar cheese

  1 bunch green onions, chopped

  2 cups cooked yellow or brown rice

  1/3 cup plain nonfat yogurt

  2/3 cup picante sauce

  Low-fat tortilla chips (optional)

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1. In nonstick skillet, cook meat, onion, and garlic until done, 5-7 minutes. Drain excess fat.

2. Add 1 teaspoon cumin, chili powder and season to taste. Remove from heat, cool.

3. In large bowl, combine lettuce, tomatoes, corn, cheese, green onion, rice and beef.

4. In small bowl, combine yogurt, picante sauce and remaining 1/2 teaspoon cumin. Toss with salad and serve immediately or serve the dressing on the side.

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

Nutritional Information:

Calories 242

Calories from Fat 59

Total Fat 6g 

Saturated Fat 3g 

Cholesterol 39mg 

Sodium 376mg 

Total Carbohydrate 26g 

Dietary Fiber 4g 

Sugars 5g

Protein 20g