Taco Salad

Name: Taco Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 85 grams baked salsa and cream cheese tortilla chips (about 60 chips); 128 grams chopped green chiles, drained; 454 grams red kidney beans, rinsed and drained; 1 teaspoon chili powder, divided; 355 milliliters cooked long-grain brown rice; 2 to 3 garlic cloves, minced; 79 milliliters chopped green onions; 0 teaspoons ground coriander, divided; 1 teaspoon ground cumin, divided; 0 teaspoons ground red pepper, divided; 946 milliliters torn iceberg lettuce; 57 grams 1/2 cup shredded reduced-fat Cheddar cheese; 128 grams sliced ripe olives, drained; 59 milliliters chopped onion; 79 milliliters reduced-calorie ranch dressing; 355 milliliters chopped tomato

Taco Salad might be just the side dish you are searching for. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 11g of protein, 13g of fat, and a total of 313 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have ground pepper, chiles, ground coriander, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Coat a medium skillet with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add onion and garlic; cook 5 minutes, stirring constantly.

Ingredients you will need

Garlic

Onion

Add cooked rice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/8 teaspoon red pepper, 1/8 teaspoon coriander, and beans; cook until thoroughly heated, stirring occasionally.

Ingredients you will need

Chili Powder

Cooked Rice

Red Pepper

Coriander

Beans

Cumin

Remove from heat, and cool. Cover and chill.

Combine ranch dressing, remaining chili powder, cumin, red pepper, and coriander; set aside.

Ingredients you will need

Ranch Dressing

Chili Powder

Red Pepper

Coriander

Cumin

Combine lettuce and next 5 ingredients in a large bowl, tossing well.

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Lettuce

Equipment you will use

Bowl

Add reserved rice mixture and salad dressing; toss gently to coat. Cover and chill. Just before serving, place tortilla chips on a serving platter; spoon salad over chips.

Ingredients you will need

Salad Dressing

Tortilla Chips

French Fries

Rice

Equipment

Frying Pan

Bowl

Ingredients

Servings:

85grams

baked salsa and cream cheese tortilla chips (about 60 chips)128grams

chopped green chiles, drained 454grams

red kidney beans, rinsed and drained 1teaspoon

chili powder, divided 355milliliters

cooked long-grain brown rice 2

to 3 garlic cloves, minced 79milliliters

chopped green onions 0teaspoons

ground coriander, divided 1teaspoon

ground cumin, divided 0teaspoons

ground red pepper, divided 946milliliters

torn iceberg lettuce 57grams

1/2 cup shredded reduced-fat Cheddar cheese 128grams

sliced ripe olives, drained 59milliliters

chopped onion 79milliliters

reduced-calorie ranch dressing 355milliliters

chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.