Taco Salad

(2 Ratings)
Recipe Yield: 6 Servings


  • 1/2 pound lean ground beef (80% lean)
  • 1/2 cup chopped onion
  • 6.7 package RICE-A-RONIĀ® Lower Sodium Beef
  • 1 cup taco sauce
  • individual crisp tortilla shells or tortilla chips with less salt
  • 3 leaves iceberg lettuce, shredded
  • 1/2 avocado, sliced
  • 1/3 cup shredded cheddar cheese
  • 1 cup chopped tomato
  • 1 ounce pitted ripe olive slices

Preparation Steps

  1. In large skillet, brown ground beef and onion; drain. Remove meat mixture from skillet; set aside.
  2. In same skillet, prepare Rice-A-Roni Mix as package directs.
  3. Add reserved beef mixture and taco sauce; continue cooking over low heat 3 to 4 minutes or until heated through.
  4. Place lettuce in bottom of tortilla shells or over tortilla chips. Divide Rice-A-Roni mixture evenly among shells. Top with avocado, cheese, tomato and olives
  5. Serve with additional taco sauce, if desired.

Nutrition Information

  • Vitamin A IU, Vitamin C mg, Calcium mg, Iron mg, Vitamin E mg, Folic Acid mcg