Taco Rice Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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
• 2/3 cup nonfat sour cream
• 2/3 cup picante sauce
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup shredded reduced-fat sharp cheddar cheese

Recipe

• 1 to make salad: heat a big nonstick skillet over medium-high heat.
• 2 coat skillet with nonstick cooking spray.
• 3 add in beef and garlic; cook 9 minutes or until browned, stirring to crumble.
• 4 drain meat mixture and return to skillet.
• 5 stir in rice and the next 4 ingredients; cool slightly.
• 6 put lettuce and the next 4 ingredients in a large bowl, toss to combine.
• 7 to make the dressing: mix together all the dressing ingredients, using a whisk.
• 8 spoon dressing over lettuce mixture; toss to coat.
• 9 place 1 1/2 cups lettuce mixture on 6 individual plates.
• 10 top each with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese.