Taco Rice Salad
INGREDIENTS
  • Cooking spray
  • 1 lb. ground beef
  • 1 garlic clove, minced
  • 3 cups cooked yellow rice (I used brown rice)
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 6 cups torn romaine lettuce (about 10 oz.)
  • 3 cups chopped tomato (about 1-1/4 lbs)
  • 1 cup frozen whole-kernel corn, thawed
  • 1/2 cup chopped red onion
  • 1 (15-oz) can black beans, drained and rinsed
  • Dressing:
  • 2/3 cup fat-free sour cream
  • 2/3 cup salsa
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • Remaining ingredient:
  • 1/2 cup (2 oz) reduced-fat shredded cheddar cheese
DIRECTIONS
  1. To prepare salad, heat a large non-stick skillet over medium-high heat.
  2. Coat pan with cooking spray.
  3. Add beef and garlic, and cook until browned, stirring to crumble.
  4. Drain; return beef mixture to pan.
  5. Stir in rice through next 4 ingredients (through pepper).
  6. Cool slightly.
  7. Combine lettuce and next 4 ingredients (through beans) in a large bowl; toss to combine.
  8. To prepare dressing, combine sour cream, salsa, chili powder and cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat.
  9. Place lettuce mixture on plate or in tortilla bowl.
  10. Top with rice mixture and shredded cheese.