Recipes from Mexico :: Mexican Salads and Dressings
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 small 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 large nonstick skillet with vegetable cooking spray. Heat skillet over med. heat. Add pork. Cook, stirring constantly, until browned, about 8 mins. 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 mins.
Add pork, rice, and cayenne pepper to skillet. Cook, stirring frequently, until heated through, about 2 mins. longer.
Place pork mixture, tomatoes, avocado, and lettuce on a large serving platter. Toss to combine. Sprinkle and distribute cheese on top. Spoon sour cream in center. Sprinkle and distribute with cilantro.
Serve immediately with tortilla chips.
Serves 4.
