Ingredients

The following ingredients have 4 Servings
  • Cooking spray
  • 1 lb. ground beef
  • 1 garlic clove (minced)
  • 3 cups cooked yellow rice (I used brown rice)
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 6 cups torn romaine lettuce (about 10 oz.)
  • 3 cups chopped tomato (about 1-1/4 lbs)
  • 1 cup frozen whole-kernel corn (thawed)
  • 1/2 cup chopped red onion
  • 15 ounce black beans, drained and rinsed
  • 2/3 cup fat-free sour cream
  • 2/3 cup salsa
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 cup reduced-fat shredded cheddar cheese (2 oz)

Instruction

  • To prepare salad, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice through next 4 ingredients (through pepper). Cool slightly. Combine lettuce and next 4 ingredients (through beans) in a large bowl; toss to combine.
  • To prepare dressing, combine sour cream, salsa, chili powder and cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place lettuce mixture on plate or in tortilla bowl. Top with rice mixture and shredded cheese.