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Taco Rice Salad

This tasty southwestern-style rice bowl is a delicious alternative to traditional tacos.

Recipe Source: AZHealthZone.org


  • 1 pound lean ground beef
  • 1 ½ cups instant brown rice
  • 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


  1. Wash onion, tomatoes, jalapeño, and spinach or romaine lettuce before preparing.
  2. Cook ground meat in a large skillet until brown (160⁰ F). Drain off fat (Do not pour grease down the drain. Let grease harden, then put it in the trash). Rinse meat with warm water to remove remaining grease.
  3. Add rice, water, onion, and chili powder to meat in skillet. Cover. Simmer over low heat about 15 minutes to cook rice.
  4. Add tomatoes and jalapeño. Heat for 2-3 minutes.
  5. Place layers of spinach or romaine lettuce, rice mixture, and cheese on plate. Serve immediately. Refrigerate any leftovers within 2 hours.
Serving Size: 1 1/2 Cups
Total Fat4.5 g
Saturated Fat2 g
Cholesterol35 mg
Sodium260 mg
Total Carbohydrate19 g
Dietary Fiber2 g
Total Sugars3 g
Added Sugars included0 g
Protein18.8 g
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