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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Cooking Light. Per serving: 360 calories, 11.9 g fat, 21.1 g protein, 46.7 g carb, 6.7 g fiber. Ingredients:
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 |
2/3 cup nonfat sour cream |
2/3 cup picante sauce |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
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.
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