Taco Salad

Recipe from Holly Clegg, author of Too Hot in the Kitchen: Secrets To Sizzle At Any Age.

Taco Salad

This is one of Holly’s favorite southwestern salads, and it’s great for a one-meal dish. Holly adds 1 cup frozen corn, thawed and 1 15-ounce can of black beans, rinsed and drained for added benefits and flavors.


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


  • In a large nonstick pan coated with nonstick cooking spray, cook the meat, onion and garlic over medium heat, stirring to crumble, about 5 to 7 minutes, or until the meat is done. Drain any excess fat.
  • Add the cumin, salt and pepper and rice.
  • Remove from the heat; cool slightly.
  • In a large bowl, combine the lettuce, tomatoes, cheese, red onion and rice mixture.
  • In a small bowl, mix the sour cream and salsa.
  • Toss the dressing with the lettuce rice mixture.
  • Serve immediately with the picante sauce and tortilla chips, if desired.

This recipe serves 6.

Nutritional Analysis (per serving)

  • 256 calories (20% calories from fat)
  • 21 grams protein
  • 30 grams carbohydrates
  • 6 grams fat
  • 3 grams saturated fat
  • 2 grams dietary fiber
  • 168 milligrams sodium
  • Dietary exchanges: 2.5 lean meat, 1.5 starch, 1 vegetable