Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/4 cup chopped onion; 2 to 3 garlic cloves, minced; 1 1/2 cups cooked long-grain brown rice; 1 teaspoon chili powder, divided; 1 teaspoon ground cumin, divided; 1/4 teaspoon ground red pepper, divided; 1/4 teaspoon ground coriander, divided; 1 (16-ounce) can red kidney beans, rinsed and drained; 1/3 cup reduced-calorie ranch dressing; 4 cups torn iceberg lettuce; 1 1/2 cups chopped tomato; 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese; 1/3 cup chopped green onions; 1 (4.5-ounce) can chopped green chiles, drained; 2 (2.25-ounce) cans sliced ripe olives, drained; 3 ounces baked salsa and cream cheese tortilla chips (about 60 chips)

Servings: persons

Cooking spray
1/4 cup chopped onion
2 to 3 garlic cloves, minced
1 1/2 cups cooked long-grain brown rice
1 teaspoon chili powder, divided
1 teaspoon ground cumin, divided
1/4 teaspoon ground red pepper, divided
1/4 teaspoon ground coriander, divided
1 (16-ounce) can red kidney beans, rinsed and drained
1/3 cup reduced-calorie ranch dressing
4 cups torn iceberg lettuce
1 1/2 cups chopped tomato
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1/3 cup chopped green onions
1 (4.5-ounce) can chopped green chiles, drained
2 (2.25-ounce) cans sliced ripe olives, drained
3 ounces baked salsa and cream cheese tortilla chips (about 60 chips)

1
Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; cook 5 minutes, stirring constantly. Add cooked rice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/8 teaspoon red pepper, 1/8 teaspoon coriander, and beans; cook until thoroughly heated, stirring occasionally. Remove from heat, and cool. Cover and chill.
2
Combine ranch dressing, remaining chili powder, cumin, red pepper, and coriander; set aside.
3
Combine lettuce and next 5 ingredients in a large bowl, tossing well. Add reserved rice mixture and salad dressing; toss gently to coat. Cover and chill. Just before serving, place tortilla chips on a serving platter; spoon salad over chips.

526

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: Cooking spray, 1/4 cup chopped onion, 2 to 3 garlic cloves, minced, 1 1/2 cups cooked long-grain brown rice, and more.

Yes, 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.

Taco Salad

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