Taco Rice Salad

Yesterday we played golf with friends visiting from PA.  We decided to stay for dinner at our golf club, big mistake.  We have a new chef and if my dinner last night is his idea of food, I will not eat there again.  Tonight’s dinner from the Mix and Match Cooking Light cookbook, Jim pronounced hot but good.  It makes, 6 servings, but Jim ate 4.  I found one serving very satisfying.  Don’t let the list of ingredients scare you.  It is really easy.  Just do all the measuring, chopping, rinsing, draining and thawing ahead. 

Ingredients:

Cooking spray

1# ground round

1 garlic clove, minced

3 C cooked yellow rice (I added saffron to my regular rice before cooking.  Make sure you cook the rice before starting dinner.)

1 t ground cumin

1 t chili powder

¼ t salt

¼ t black pepper

6 C torn romaine lettuce, about 10 oz.

3 C chopped tomato, about 1 ¼ #

1 C frozen whole-kernel corn, thawed

½ C chopped red onion

1 (15 oz.) can black beans, rinsed and drained

Dressing:

2/3 C fat-free sour cream

2/3 C picante sauce

1 t chili powder

½ t ground cumin

Topping:

½ C (2 oz) reduced-fat shredded sharp cheddar cheese

Directions:

1.      Heat a large nonstick skillet over medium-high heat.  Coat the pan with cooking spray.  Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. 

2.      Drain; return beef mixture to pan.  Add rice and the next 4 ingredients.  Cool slightly.

3.      Combine lettuce and next 4 ingredients to a large bowl; toss to combine. 

4.      Prepare dressing by combining all ingredients and stirring with a whisk. 

5.      Spoon dressing over lettuce mixture; toss to coat. 

6.      To serve, place 1 1/3 C lettuce mixture on each of 6 plates, or just divide evenly if serving 6.  Top the lettuce with ¾ C rice and beef mixture and sprinkle each plate with 1 ½ T cheese.