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Karry Hosford Photo by: Karry Hosford

Taco Rice Salad

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

Cooking Light JUNE 2004

  • Yield: 6 servings

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.

Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 30%
  • Fat: 11.9g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 21.1g
  • Carbohydrate: 46.7g
  • Fiber: 6.7g
  • Cholesterol: 48mg
  • Iron: 4.2mg
  • Sodium: 994mg
  • Calcium: 177mg
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Taco Rice Salad recipe

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