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.

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

Calories:

360 (30% from fat)

Fat:

11.9g (sat 5g,mono 4.5g,poly 0.8g)

Protein:

21.1g

Carbohydrate:

46.7g

Fiber:

6.7g

Cholesterol:

48mg

Iron:

4.2mg

Sodium:

994mg

Calcium:

177mg