Crispy Rice Taco Salad

Crispy skillet rice taco salad layered with seasoned ground beef, crisp lettuce, tomatoes, cheddar, and salsa for an easy 30-minute meal.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 cups cooked white rice
• 1 lb ground beef
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 cups lettuce
• 1 cup tomatoes
• 0.5 cup cheddar cheese
• 0.5 cup salsa

Cooking instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the cooked rice in an even layer and cook, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the crispy rice to a plate. (about 10 min) — Medium-high heat
2. Add the ground beef to the same skillet. Cook, breaking it into small crumbles, until no pink remains and the thickest pieces reach 160°F on an instant-read thermometer, 7 to 9 minutes. Drain excess fat if needed. (about 9 min) — 160°F
3. Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute, stirring, until the beef is evenly seasoned. (about 1 min) — Medium heat
4. Divide the lettuce among four bowls. Layer each with crispy rice, seasoned beef, tomatoes, cheddar, and salsa. Serve immediately.