Taco Rice Salad

1 lb. ground sirloin
1/2 c. finely chopped onion
1/2 tsp. minced garlic
1/2 tsp. ground cumin
Salt and pepper to taste
3 c. cooked rice
1/2 head lettuce, shredded or 4 c. mixed greens
2 tomatoes, chopped
1/2 c. shredded reduced-fat Cheddar cheese
1/2 c. chopped red onion
1/4 c. fat-free sour cream
1/4 c. salsa
tortilla chips (optional)

In a large skillet coated with nonstick cooking spray, cook the meat, onion and garlic over medium heat, stirring to crumble, five to seven minutes or until the meat is done. Drain any excess fat. Add the onion, salt pepper, and rice.

Remove from heat and let cook.

In a large bowl, combine the lettuce, tomatoes, cheese, red onion, and the rice mixture.

In a separate bowl, mix together the sour cream and salsa, toss lightly with the lettuce-rice mixture. Serve immediately, with extra salsa and chips, if desired.

Make 6 servings