Taco Salad

6 cups chopped romaine lettuce
1 family-size, packaged seasoned rice mix, prepared
15 ounces canned kidney or black beans, drained
1 pound lean ground beef
2 teaspoons oil
6 tablespoons taco seasoning mix
1 cup salsa
1 cup cheddar cheese, shredded
1/2 cup sour cream
8 ounces tortilla chips

Cover a large platter with the lettuce. Set aside. In a small bowl, combine the rice mixture and the beans. Spoon this bean mixture on top of the lettuce, leaving a two-inch border of lettuce. In a large fry pan, sauté the ground beef in the olive oil until thoroughly cooked. Drain the beef and combine it with the taco seasoning. *Place the beef mixture on top of the bean mixture on the platter. Spoon the salsa on top of the beef. Sprinkle the cheese around the edge of the platter, over the lettuce. Serve with the tortilla chips and sour cream. Makes 8 servings.

Per 1/8th of recipe and one ounce of tortilla chips:
Calories: *603
Fat: *29 grams
Saturated Fat: *12 grams
Cholesterol: *72 milligrams
Sodium: *1,758 milligrams
Carbohydrate: *60 grams
Fiber: *7 grams

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~ Jessica