Crispy Rice Taco Salad With Avocado Lime Dressing
Overview
Prep Time: 20 min • Cook Time: 40 min
Total Time: 1 hr
Makes 4-5 servings
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what you’ll need:
for the ground beef mixture:
1lb ground beef
1 packet taco seasoning of choice
FOR THE Crispy rice:
2 cups cooked and cooled long-grain rice
2 tbsp olive oil
2 tbsp choice of taco sauce
generous sprinkle of paprika, chili powder, garlic powder, and onion powder.
FOR THE AVOCADO LIME DRESSING:
2 large ripe avocados
1/2 cup fresh cilantro
Juice of 1 lime
3 tbsp olive oil
1 tbsp apple cider vinegar
2 garlic cloves
1/3 cup water (or more, to thin)
Salt and pepper, to taste
Optional add-ins:
Chopped romaine lettuce
Diced tomatoes
Diced red onion
Avocado
Shredded cheese
Salsa
Sour cream
Instructions:
Preheat the oven to 400 degrees.
Place the cooked & cooled rice on a parchment-lined baking sheet. Drizzle on the olive oil and taco sauce and season generously with chili powder, paprika, garlic powder, and onion powder. Mix well and spread the rice out to an even layer.
Bake in the oven for 30-40 minutes, mixing halfway through, until crispy. Keep a close eye on it because the rice can quickly burn.
Add all the dressing ingredients to a blender and blend them on high until smooth. Taste and add more salt and lime juice as necessary. Place in the fridge until you’re ready to plate.
Preheat a large skillet to medium-high heat and add the ground beef. Cook for 7-10 minutes or until fully cooked. Add your choice of taco seasoning and mix well.
Once all the salad items have been prepped, it’s time to plate! To each bowl, add some romaine lettuce, taco meat, and a choice of salad toppings. Top with the crispy rice and avocado lime dressing and enjoy.
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