Taco Rice Salad

Taco Rice Salad Recipe
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.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Holly Clegg,

June 2004
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