Taco Rice Salad
"From Cooking Light. Per serving: 360 calories, 11.9 g fat, 21.1 g protein, 46.7 g carb, 6.7 g fiber."
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Salad
- 1 lb ground round
- 2 garlic cloves, 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 leaves
- 3 cups chopped tomatoes
- 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 nonfat sour cream
- 2⁄3 cup picante sauce
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
-
Remaining Ingredients
- 1⁄2 cup shredded reduced-fat sharp cheddar cheese
directions
- To make salad: Heat a big nonstick skillet over medium-high heat.
- Coat skillet with nonstick cooking spray.
- Add in beef and garlic; cook 9 minutes or until browned, stirring to crumble.
- Drain meat mixture and return to skillet.
- Stir in rice and the next 4 ingredients; cool slightly.
- Put lettuce and the next 4 ingredients in a large bowl, toss to combine.
- To make the dressing: Mix together all the dressing ingredients, using a whisk.
- Spoon dressing over lettuce mixture; toss to coat.
- Place 1 1/2 cups lettuce mixture on 6 individual plates.
- Top each with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese.
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