Taco Salad

• Cooking spray
• 1/4 cup chopped onion
• 2 to 3 garlic cloves, minced
• 1 1/2 cups cooked long-grain brown rice
• 1 teaspoon chili powder, divided
• 1 teaspoon ground cumin, divided
• 1/4 teaspoon ground red pepper, divided
• 1/4 teaspoon ground coriander, divided
• 1 (16-ounce) can red kidney beans, rinsed and drained
• 1/3 cup reduced-calorie ranch dressing
• 4 cups torn iceberg lettuce
• 1 1/2 cups chopped tomato
• 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
• 1/3 cup chopped green onions
• 1 (4.5-ounce) can chopped green chiles, drained
• 2 (2.25-ounce) cans sliced ripe olives, drained
• 3 ounces baked salsa and cream cheese tortilla chips (about 60 chips)

1. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; cook 5 minutes, stirring constantly. Add cooked rice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/8 teaspoon red pepper, 1/8 teaspoon coriander, and beans; cook until thoroughly heated, stirring occasionally. Remove from heat, and cool. Cover and chill.
2. Combine ranch dressing, remaining chili powder, cumin, red pepper, and coriander; set aside.
3. Combine lettuce and next 5 ingredients in a large bowl, tossing well. Add reserved rice mixture and salad dressing; toss gently to coat. Cover and chill. Just before serving, place tortilla chips on a serving platter; spoon salad over chips.

cooking spray, onion, garlic, brown rice, chili powder, ground cumin, ground red pepper, ground coriander, red kidney beans, torn iceberg lettuce, tomato, cheddar cheese, green onions, green chiles, olives, salsa

Taken from www.myrecipes.com/recipe/taco-salad (may not work)