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Pork and Rice Taco Salad
Serves 4 |
A yummy side dish that can double as an entree.
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Ingredients:
| 8 oz ground pork |
| 2 cloves garlic, minced |
| 1 red onion, sliced |
| 2 cups cooked yellow rice |
| 1/2 teaspoon cayenne pepper |
| 2 tomatoes, seeded and chopped |
| 1 avocado, peeled, pitted and diced |
| 4 cups shredded iceberg lettuce |
| 1/2 cup shredded cheddar cheese |
| 1/4 cup sour cream |
| 1 tablespoon chopped fresh cilantro |
| 2 cups tortilla chips |
Directions:
- Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add pork. Cook, stirring constantly, until browned, about 8 minutes. Place pork on a paper towel-lined plate and drain. Wipe out skillet.
- Spray same skillet with more cooking spray. Heat skillet over medium heat. Add garlic and onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes.
- Add pork, rice, and cayenne pepper to skillet. Cook, stirring frequently, until heated through, about 2 minutes longer.
- Place pork mixture, tomatoes, avocado, and lettuce on a large serving platter. Toss to combine. Sprinkle cheese on top. Spoon sour cream in center. Sprinkle with cilantro. Serve immediately with tortilla chips.
| Course: | Salad |
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