Overhead view of rice taco salad on a serving plate.

Rice Taco Salad

  • Servings
    6

Ingredients

  • 1 pound ground beef
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 3 cups cooked rice
  • ½ head lettuce, shredded
  • 2 tomatoes, coarsely chopped
  • ½ cup Cheddar cheese, grated
  • 1 large avocado, peeled, seeded and diced
  • ¼ cup sour cream
  • picante sauce, optional
  • Corn chips, optional

Directions

  • Brown meat over medium-high heat in large skillet, stirring to crumble. Add onion and garlic; cook until soft but not brown. Drain fat. Add salt, cumin, pepper and rice. Remove from heat; cool.
  • Combine lettuce, tomatoes, cheese, avocado, and rice mixture in large bowl. Add sour cream and toss lightly. Serve immediately with picante sauce and corn chips, if desired.

Nutrition Facts

  • Calories 405
  • Total Fat 23g
  • Cholesterol 55mg
  • Sodium 498mg
  • Carbohydrates 31g
  • Dietary Fiber 2g
  • Protein 19g