Taco Salad

Ingredients

• 3 ounces baked tortilla chips ( 60 chips)
• 4.5 ounce chilis green drained chopped canned
• 16 ounce beans red rinsed drained canned
• 1 teaspoon chili powder divided
• 1.5 cups brown rice long-grain cooked
• 2  garlic clove minced
• 0.3 cup spring onion chopped
• 0.3 teaspoon ground coriander divided
• 1 teaspoon ground cumin divided
• 0.3 teaspoon ground pepper red divided
• 4 cups lettuce 
• 2 ounces cheddar cheese shredded reduced-fat
• 4.5 ounce olives ripe drained sliced canned
• 0.3 cup onion chopped
• 0.3 cup ranch dressing reduced-calorie
• 1.5 cups tomatoes chopped

Equipment

• bowl
• frying pan

Directions

1. Coat a medium skillet with cooking spray; place over medium-high heat until hot.
2. Add onion and garlic; cook 5 minutes, stirring constantly.
3. 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.
4. Remove from heat, and cool. Cover and chill.
5. Combine ranch dressing, remaining chili powder, cumin, red pepper, and coriander; set aside.
6. Combine lettuce and next 5 ingredients in a large bowl, tossing well.
7. 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.