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Taco Rice Salad
Nb persons: 6
Yield: 1
Preparation time:
Total time:
Source:
| Convenience products, such as preseasoned yellow rice and picante sauce, flavor this easy one-dish meal that appeals to kids and adults alike. 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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