Taco Rice Salad
Photography: Karry Hosford; 
Convenience products, such as preseasoned yellow rice and picante sauce, flavor this easy one-dish meal that appeals to kids and adults alike.
| Servings:6 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Salad:
- Cooking spray
- 1 pound ground round
- 1 garlic clove, minced
- 3 cups cooked yellow rice
- 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
- fiber:6.7 g
- poly fat:0.8 g
- calories:360
- saturated fat:5 g
- calories from fat:30 %
- carbohydrate:46.7 g
- sodium:994 mg
- protein:21.1 g
- calcium:177 mg
- mono fat:4.5 g
- cholesterol:48 mg
- iron:4.2 mg
- fat:11.9 g
directions
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.
