Tasty Taco Rice Salad

Ingredients:

  • 1 pound lean ground beef
  • 1 ½ cups instant brown rice, cooked
  • 2 cups water
  • 1 cup onion, chopped
  • 1 tablespoon chili powder
  • 3 cups tomatoes, chopped
  • 1 seeded jalapeño, finely chopped
  • 2 cups spinach or romaine lettuce
  • 1 ½ cups low-fat cheese, shredded

Directions:

  1. Wash hands with soap and warm water.
  2. Wash onion, tomatoes, jalapeño, and spinach or romaine lettuce before preparing.
  3. Cook ground meat in a large skillet until brown (160⁰ F). Drain off fat. Rinse meat with warm water to remove the grease.*
  4. Add rice, water, onion, and chili powder to meat in skillet.
  5. Cover. Simmer over low heat about 15 minutes to cook rice.
  6. Add tomatoes and jalapeño. Heat for 2-3 minutes. 
  7. Place layers of spinach or romaine lettuce, rice mixture, and cheese on plate. 
  8. Serve immediately. 

* Do not pour grease down the drain. Let grease harden, then put it in the trash

Nutrition Facts (Per Serving):

Calories, 191; Carbohydrate, 19 g; Protein, 18.8 g; Total Fat, 4.5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 35 mg; Fiber, 2 g; Total Sugars, 3 g; Sodium, 260 mg; Calcium, 110 mg; Folate, 30 mcg; Iron, 1.75 mg; Calories from Fat, 22%

Courtesy of Iowa State University Extension and Outreach

8 servings, approximately 1 ½ cups each

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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Tasty Taco Rice Salad

Rate this Recipe
Tasty Taco Rice Salad
Dinner
Lunch
3.93 Rating

Ingredients

  • 1 pound lean ground beef
  • 1 ½ cups instant brown rice, cooked
  • 2 cups water
  • 1 cup onion, chopped
  • 1 tablespoon chili powder
  • 3 cups tomatoes, chopped
  • 1 seeded jalapeño, finely chopped
  • 2 cups spinach or romaine lettuce
  • 1 ½ cups low-fat cheese, shredded

Directions

  1. Wash hands with soap and warm water.
  2. Wash onion, tomatoes, jalapeño, and spinach or romaine lettuce before preparing.
  3. Cook ground meat in a large skillet until brown (160⁰ F). Drain off fat. Rinse meat with warm water to remove the grease.*
  4. Add rice, water, onion, and chili powder to meat in skillet.
  5. Cover. Simmer over low heat about 15 minutes to cook rice.
  6. Add tomatoes and jalapeño. Heat for 2-3 minutes. 
  7. Place layers of spinach or romaine lettuce, rice mixture, and cheese on plate. 
  8. Serve immediately. 

* Do not pour grease down the drain. Let grease harden, then put it in the trash

Nutrition Facts (Per Serving)

Calories, 191; Carbohydrate, 19 g; Protein, 18.8 g; Total Fat, 4.5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 35 mg; Fiber, 2 g; Total Sugars, 3 g; Sodium, 260 mg; Calcium, 110 mg; Folate, 30 mcg; Iron, 1.75 mg; Calories from Fat, 22%

Courtesy of Iowa State University Extension and Outreach

8 servings, approximately 1 ½ cups each

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