Rice Taco Salad Recipes
EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
RICE TACO SALAD
A terrific taco salad recipe from the USA Rice Council. It's a very good main dish salad that my whole family enjoyed. I hope you do too.
Provided by Happy Hippie
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook meat over medium high heat until browned in large skillet, stirring to crumble.
- Add onion and garlic, cook until soft but now browned.
- Drain fat.
- Add salt, cumin, pepper and rice.
- Remove from heat and cool.
- Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
- add sour cream.
- Toss lightly.
- Serve immediately with picante sauce and corn chips if desired.
VEGETARIAN RICE-TACO SALAD
This is a tasty vegetarian dish. You won't even miss the meat! You can substitute any type of Southwestern-style dressing for the 1000 Island. I slice avocado to serve around the plate. This dish can make a very nice presentation. *The cheese can be left out and a vegan dressing can be used and it will still be delicious!
Provided by Dominick and Amanda
Categories Long Grain Rice
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees.
- Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
- Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
- Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
- Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.
Nutrition Facts : Calories 406.6, Fat 15.4, SaturatedFat 6, Cholesterol 23, Sodium 845.1, Carbohydrate 55.1, Fiber 5.2, Sugar 6, Protein 12.6
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