Taco Salad

Prep Time: 10 Minutes

Cook Time: 23 Minutes

Ready In: 33 Minutes

Servings: 6

Ingredients:

1 (3.5-ounce) package boil-in-bag brown rice

1 teaspoon olive oil

1/4 cup chopped onion

3 garlic cloves, minced

1 (15-ounce) can black beans or kidney beans, rinsed and drained

1 1/2 teaspoons mexican seasoning

4 cups shredded iceberg lettuce

1 1/2 cups chopped tomato

1/2 cup reduced-fat shredded cheddar cheese

1 (4-ounce) can chopped green chiles

1 (3.8-ounce) can sliced black olives

3 ounces light tortilla chips

6 tablespoons light ranch dressing

Directions:

1. Cook rice according to package directions, omitting salt and fat.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 2 minutes or until tender. Add cooked rice, beans, and Mexican seasoning; cook 5 minutes or until thoroughly heated. Set aside.
3. Combine lettuce and next 4 ingredients in a large bowl. To serve, place 5 chips on each of 6 plates; top with salad mixture and bean mixture. Drizzle dressing over salads.

By RecipeOfHealth.com