Best Recipe: Best Rice With Hearty Taco Salad

This southwestern-motivated serving of mixed greens is awesome for a one-dish feast. For included nourishing advantage and flavor, have a go at including a measure of defrosted solidified corn as well as a 15-ounce jar of dark beans, washed and depleted.

Fixings

1 pound ground sirloin

1/2 container finely slashed onion

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

Salt and pepper to taste

3 mugs cooked rice, dark colored or yellow

6 mugs blended greens

2 tomatoes, cleaved

1/2 container destroyed diminished fat cheddar

1/2 container cleaved red onion

1/4 container without fat acrid cream

1/4 container salsa

Low-fat tortilla chips (discretionary)

Directions

In an extensive nonstick container covered with nonstick cooking splash, cook the meat, onion and garlic over medium warmth, blending to disintegrate, around 5 to 7 minutes, or until the point that the meat is finished. Deplete any abundance fat.

Include the cumin, salt and pepper and rice.

Expel from the warmth; cool marginally.

In an expansive bowl, join the lettuce, tomatoes, cheddar, red onion and rice blend.

In a little bowl, blend the sharp cream and salsa.

Hurl the dressing with the lettuce rice blend.

Serve promptly with the picante sauce and tortilla chips, if wanted.

Dietary data

Per serving (serves six)

Calories 256 (20 percent calories from fat)

Protein 21 grams

Starches 30 grams

Fat 6 grams

Soaked fat 3 grams

Dietary fiber 2 grams

Sodium 168 milligrams