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.
Recipe by Cooking Light June 2004
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03/04/2013
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.
05/19/2012
Whole family loved this meal.Will definitely make again.
09/05/2011
When I make a meal with yellow rice I make a large packet so we have leftovers and can make this salad later in the week. I try to use fresh corn if possible. The dressing is so creamy and good!
07/30/2011
This was a good recipe....could have used a little more spice...
10/09/2010
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.
05/19/2010
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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