This is one of those quick healthy recipes you'd expect from someone like Rachel Ray. It's easy, delicious and guaranteed to please the whole family.
A flavorful twist on a traditional taco salad, this healthy one dish meal is sure to find a permanent place in your collection of low fat dinner recipes.
Taco Rice Salad
- 1 pound extra lean ground beef (90% or leaner)
- 1-1/2 cups mild salsa, from a jar or your own homemade
- 1 15 oz. can black beans, drained and rinsed
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 2 cups cooked brown rice
- 1/2 cup low fat shredded cheddar cheese
Brown ground beef in a large skillet over medium high heat. Stir in salsa, beans, and spices until heated through. Sprinkle cheddar cheese on top. When cheese melts, remove from heat. Stir into cooked rice until well blended.
Serves 6.
Per serving: 337 calories, 9 g fat, 52 mg cholesterol, 675 mg sodium, 36 g carbohydrate, 8 g fiber, 27 g protein, 4% Vitamin A, 2% Vitamin C, 10% calcium, 22% iron
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The copyright of the article Taco Rice Salad in Heart Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Taco Rice Salad in print or online must be granted by the author in writing.
