Recipe for cooking pork and rice taco salad

Super Salad Recipes :: Rice Salads

Pork and Rice Taco Salad

This salad is inspired by the bold flavors of Mexico!

8 oz. ground pork
2 cloves garlic, minced
1 med. red onion, sliced (about 1 C.)
2 C. cooked yellow rice
1/2 tsp. cayenne pepper
2 med. tomatoes, seeded and chopped (about 2 C.)
1 sm. avocado, peeled, pitted and diced (optional)
4 C. shredded iceberg lettuce
1/2 C. shredded nonfat Cheddar cheese
1/4 C. nonfat sour cream
1 Tbsp. chopped fresh cilantro
2 C. fat-free tortilla chips

Spray a lrg. nonstick skillet with vegetable cooking spray. Heat skillet over med. heat. Add pork. Cook, stirring constantly, until browned, about 8 min. Place pork on a paper towel-lined plate and drain.

Wipe out skillet. Spray same skillet with more cooking spray. Heat skillet over med. heat. Add garlic and onion. Cook, stirring frequently, until vegetables are tender, about 4 min.

Add pork, rice, and cayenne pepper to skillet. Cook, stirring frequently, until heated through, about 2 min. longer.

Place pork mixture, tomatoes, avocado, and lettuce on a lrg. servings platter. Toss to Mix together. Sprinkle cheese on top. Spoon sour cream in center. Sprinkle with cilantro.

Serve immediately with tortilla chips.

Servings 4.