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Taco Rice Salad




Source of Recipe


Internet


List of Ingredients




Salad:
Cooking spray
1 pound ground round
1 garlic clove, minced
3 cups cooked yellow rice
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups torn romaine lettuce (about 10 ounces)
3 cups chopped tomato (about 1 1/4 pounds)
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 (15-ounce) can black beans, rinsed and drained

Dressing:
2/3 cup fat-free sour cream
2/3 cup picante sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin

Remaining ingredient:
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese (or full fat!)


Recipe



To prepare salad, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly.
Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.

To prepare dressing, combine sour cream, picante sauce, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place 1 1/3 cups lettuce mixture on each of 6 plates. Top with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese.

Yield: 6 servings