The combination of yellow rice, ground beef and beans makes the perfect taco salad.
Taco Rice Salad
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 ingredients:
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- Optional garnish; sliced green onions, fresh cilantro
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.
Tami’s Notes: I skip the cheese there is so much flavor going on I don’t need it. I mix the ground beef, rice, beans and corn together. Then I mix the romaine with the tomatoes and onions and toss with the dressing. To plate it, I put the lettuce mixture on the plate and place the ground beef mixture on top of it and sprinkle some sliced green onions and fresh cilantro over the top as well as some fresh salsa.
Yield: 6 servings
CALORIES 360 (30% from fat); FAT 11.9g (sat 5g,mono 4.5g,poly 0.8g); IRON 4.2mg; CHOLESTEROL 48mg; CALCIUM 177mg; CARBOHYDRATE 46.7g; SODIUM 994mg; PROTEIN 21.1g; FIBER 6.7g
Old WWP 7 / New WWPP 10
Adapted from Cooking Light, JUNE 2004
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