Taco Rice Salad

  • Currently 4/5
Convenience products, such as preseasoned yellow rice and picante sauce, flavor this easy one-dish meal that appeals to kids and adults alike.
Cooking Spray
1 lb ground round
1 clove garlic, minced
3 C cooked yellow rice
1 t ground cumin
1 t chili powder
1/4 t salt
1/4 t black pepper
6 C torn romaine lettuce (~10 oz)
3 C chopped tomato (~1 1/4 lb)
1 C frozen whole-kernel corn, thawed
1/2 C chopped red onion
1 (15 oz) can black beans, sinsed and drained
2/3 C sour cream
2/3 C picante sauce
1 t chili powder
1/2 t ground cumin
Remaining Ingredient
1/2 C (2 oz) shredded sharp cheddar cheese
1. 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.
2. Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.
3. 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.
Holly Clegg, Cooking Light, June 2004

John Brewer

Member since Sep 2007

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