Taco Rice Salad

From Cooking Light. Per serving: 360 calories, 11.9 g fat, 21.1 g protein, 46.7 g carb, 6.7 g fiber.

• Ready In: 40 mins
• Serves: 6

Ingredients

• Salad

• 1  lb  ground round
• 2  garlic cloves, 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 leaves
• 3  cups chopped tomatoes
• 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 nonfat sour cream
• 2⁄3 cup  picante sauce
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin

• Remaining Ingredients

• 1⁄2 cup  shredded reduced-fat sharp cheddar cheese

Directions

1. To make salad: Heat a big nonstick skillet over medium-high heat.
2. Coat skillet with nonstick cooking spray.
3. Add in beef and garlic; cook 9 minutes or until browned, stirring to crumble.
4. Drain meat mixture and return to skillet.
5. Stir in rice and the next 4 ingredients; cool slightly.
6. Put lettuce and the next 4 ingredients in a large bowl, toss to combine.
7. To make the dressing: Mix together all the dressing ingredients, using a whisk.
8. Spoon dressing over lettuce mixture; toss to coat.
9. Place 1 1/2 cups lettuce mixture on 6 individual plates.
10. Top each with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese.