1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
How to Make It
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.
This was very good. I made this with Farmhouse Mexican rice. I did not add extra salt, used a mix of chipotle and ancho chile powders, and used salsa instead of picante sauce. I also forgot to add the cheese, but I didn't miss it. I would make this one again, but with more lettuce; very filling, too.
Very good recipe. I used 2 garlic cloves and a little extra chili powder. This has gone into our rotation. Most of these items are staples of a well stocked pantry (and fridge) so it goes together quickly.
Good recipe, although I actually made the meat according to a Cooks Illus. recipe I've been using for years (much more spice, great flavor!) I used 1/2 lb. ground sirloin and subbed in the brown rice and black beans after browning the meat, then proceeded with the recipe as written. I cooked an ear of corn and the brown rice earlier in the day to speed up the process.
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