This salad is inspired by the bold flavors of Mexico!

8 ounces ground pork
2 cloves garlic, minced
1 medium red onion, sliced (about 1 cup)
2 cups cooked yellow rice
1/2 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped (about 2 cup)
1 small avocado, peeled, pitted and diced (optional)
4 cups shredded iceberg lettuce
1/2 cup shredded nonfat Cheddar cheese
1/4 cup nonfat sour cream
1 tablespoon chopped fresh cilantro
2 cups fat-free tortilla chips

Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add pork. Cook, stirring constantly, until browned, about 8 minutes. Place pork on a paper towel-lined plate and drain.

Wipe out skillet. Spray same skillet with more cooking spray. Heat skillet over medium heat. Add garlic and onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes.

Add pork, rice, and cayenne pepper to skillet. Cook, stirring frequently, until heated through, about 2 minutes longer.

Place pork mixture, tomatoes, avocado, and lettuce on a large serving platter. Toss to combine. Sprinkle cheese on top. Spoon sour cream in center. Sprinkle with cilantro.

Serve immediately with tortilla chips.

Serves 4.