Taco Rice Salad from Holly Clegg


from the Too Hot in the Kitchen cookbook

A couple pleaser, as this entrée salad is hearty enough to satisfy, and light enough to enjoy, making everyone content with a salad supper. Visit Holly’s blog for more recipes.

Makes 2 servings


  • 1/2 pound ground sirloin
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups cooked rice (brown)
  • Salt and pepper to taste
  • 2 cups mixed greens
  • 1 tomato, chopped
  • 1/4 cup shredded reduced-fat Cheddar cheese
  • 1/4 cup chopped red onion
  • 3 tablespoons nonfat sour cream or plain yogurt
  • 3 tablespoons salsa Low-fat tortilla chips (optional)



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


Nutritional information per serving:

Calories 419 Calories from fat 21% Fat 10g Saturated Fat 4g Cholesterol 74mg Sodium 307mg Carbohydrate 47g Dietary Fiber 5g Sugars 7g Protein 35g Dietary Exchanges: 2 1/2 starch, 2 vegetable, 3 1/2 lean meat

Spicy Advice: For leanest cuts of meat, look for those ending in ‘loin’ or ‘round’.


Check out more recipes on Holly Clegg’s blog:  http://thehealthycookingblog.com/

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