
RECIPES	SEARCH	ORGANIZE	PEOPLE	ME

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.

Ingredients:

Salad

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

Dressing

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

Directions:

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.

Notes:

Holly Clegg, Cooking Light, June 2004