Taco Rice Salad
Why I Love This Recipe
Ingredients You'll Need
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
To prepare salad, heat a large non-stick skillet over medium-high heat.
Coat pan with cooking spray.
Add beef and garlic, and cook until browned, stirring to crumble.
Drain; return beef mixture to pan.
Stir in rice through next 4 ingredients (through pepper).
Cool slightly.
Combine lettuce and next 4 ingredients (through beans) in a large bowl; toss to combine.
To prepare dressing, combine sour cream, salsa, chili powder and cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat.
Place lettuce mixture on plate or in tortilla bowl.
Top with rice mixture and shredded cheese.
