Rice Taco Salad Recipe

Name: Rice Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; onion, finely chopped (small); 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper, ground; 3 cups cooked rice; 1/2 head lettuce, shredded; 2 tomatoes, coursely chopped; 1/2 cup cheddar cheese, shredded; avocado, peeled and chopped; 1/4 cup sour cream

Servings: persons

1 lb ground beef
onion, finely chopped (small)
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper, ground
3 cups cooked rice
1/2 head lettuce, shredded
2 tomatoes, coursely chopped
1/2 cup cheddar cheese, shredded
avocado, peeled and chopped
1/4 cup sour cream

1
Cook meat over medium high heat until browned in large skillet, stirring to crumble.
2
Add onion and garlic, cook until soft but now browned.
3
Drain fat.
4
Add salt, cumin, pepper and rice.
5
Remove from heat and cool.
6
Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
7
add sour cream.
8
Toss lightly.
9
Serve immediately with picante sauce and corn chips if desired.

937

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb ground beef, onion, finely chopped (small), 1 garlic clove, minced, 1/2 teaspoon salt, and more.

Yes, Rice Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice Taco Salad

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