Taco Rice Salad

Published: Mar. 28, 2005 at 12:51 PM CST|Updated: Jul. 15, 2005 at 6:03 PM CDT
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March 28, 2005
In the Kitchen- Taco Rice Salad

Are you looking for a satisfying light dinner? Chef Holly Klegg joined us on 7 News Sunrise to show us a hearty and light recipe for a taco rice salad, which is from her "Trim & Terrific Cookbook".

1 pound ground sirloin
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
3 cups cooked yellow rice
6 cups torn romaine lettuce, about 1 (10-ounce) package
2 tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup shredded reduced?fat Cheddar cheese
1/2 cup chopped red onion
Southwestern Dressing (see recipe below)

In a large skillet coated with nonstick cooking spray, cook the meat and garlic over medium heat, stirring to crumble, about 5 to 7 minutes, or until the meat is done.   Drain any excess fat.  Add the cumin, chili powder and salt and pepper, and rice.  Remove from the heat and let cool.  In a large bowl, combine the lettuce, tomatoes, beans, corn, cheese, red onion, and rice mixture.  When ready to serve, toss Southwestern Dressing with the lettuce rice mixture and serve immediately.  Refrigerate leftovers. 

Southwestern Dressing
2/3 cup fat free sour cream
2/3 cup picante sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
 In a bowl, combine together the sour cream, picante sauce, chili powder and cumin.

Makes 6 servings