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’ Clegg'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)


  1. 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.
  2. Add the cumin, salt and pepper and rice.
  3. Remove from the heat; cool slightly.
  4. In a large bowl, combine the lettuce, tomatoes, cheese, red onion and rice mixture.
  5. In a small bowl, mix the sour cream and salsa.
  6. Toss the dressing with the lettuce rice mixture.
  7. 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