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Taco Rice Salad

Karry Hosford
Yield 6 servings
Convenience products, such as preseasoned yellow rice and picante sauce, flavor this easy one-dish meal that appeals to kids and adults alike.

Ingredients

  • Salad:
  • Cooking spray
  • 1 pound ground round
  • 1 garlic clove, 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 (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

Nutrition Information

  • calories 360
  • caloriesfromfat 30 %
  • fat 11.9 g
  • satfat 5 g
  • monofat 4.5 g
  • polyfat 0.8 g
  • protein 21.1 g
  • carbohydrate 46.7 g
  • fiber 6.7 g
  • cholesterol 48 mg
  • iron 4.2 mg
  • sodium 994 mg
  • calcium 177 mg

How to Make It

  1. 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.

  2. Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.

  3. 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.