Recipe: Taco Rice Salad

The New Holly Clegg trim&TERRIFICTM Cookbook shares a recipe for Taco Rice Salad.

What’s for Dinner?

Taco Rice Salad

Light, satisfying and family pleasing

-Recipe from The New Holly Clegg trim&TERRIFICTM Cookbook

A favorite Southwestern salad – light yet satisfying and family pleasing. Serve with extra salsa and chips. This salad is perfect to toss together for those vacation rental trips, groups coming over or for a quick nightly dinner when you are tired and don’t know what to cook!

Makes 6 servings

Taco Rice SaladIngredients:

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.

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

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

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