Taco Rice Salad
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1054
kcal
53% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).