Rice and Bean Taco Salad

By Tonya_Speed

NUTRITION per serving: 471 Calories; 6g Fat; 21g Protein; 46g Carbohydrate; 8g Dietary Fiber; 32mg Cholesterol; 819mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 9

Ingredients

• 1 pound 95% lean ground beef
• 1 (15-oz.) can dark red kidney beans, drained
• 1 (1.25-oz.) envelope taco seasoning mix
• 2/3 cup water
• 6 cups chopped lettuce (not Iceberg, no nutrition)
• 1 cup chopped tomato
• 1 cup shredded low fat Cheddar cheese
• 8 ounces low fat sour cream
• 3 cups cooked brown rice

Preparation

Step 1

In a skillet, brown and crumble ground beef; drain. Add kidney beans, taco seasoning and water; simmer for 5 to 10 minutes. Have each person assemble their own salad by topping the lettuce with tomatoes, cheese, sour cream, rice, and hot meat mixture.