Taco Rice Salad

For The Salad

Cooking spray

• 1 pound ground round
• 1 garlic clove, minced
• 3 cups cooked yellow rice
• 1 tbsp ground cumin
• 1 tbsp chili powder
• ¼ tbsp salt
• ¼ tbsp black pepper
• 6 cup torn romaine lettuce
• 3 cup chopped tomato
• 1 cup frozen whole-kernel corn, thawed
• ½ cup chopped red onion
• 1 can black beans, rinsed and drained

For The Dressing

• 2/3 cup fat free sour cream
• 2/3 cup picante sauce
• 1 tbsp chili powder
• ½ tbsp ground cumin

Remaining Ingredient

• ½ cup reduced-fat shredded sharp Cheddar Cheese

Method

To prepare salad, heat a large nonstick pan over medium heat, coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned and done. Stirring to crumble. Drain, return beef mixture to pan. Stir in rice and next 4 ingredients. Cool slightly. Place lettuce and next 4 ingredients in a large bowl. To prepare dressing, combine sour cream and next 3 ingredients, stirring with a whisk. Spoon dressing over lettuce mixture, toss to coat. Divide lettuce mixture among 6 plates. Top with rice mixture and cheese.   

Taco Rice Salad, Yellow rice, Romaine Lettuce, sour cream, Cheddar cheese.