SALAD:
1 lb ground beef
1 clove garlic, minced
3 C Cooked Yellow Rice
1 tsp Ground Cumin
1 tsp Chili Powder
1/4 tsp salt
1/4 tsp pepper
6 C Torn Romaine Lettuce (10oz)
3 C Tomato, chopped
1 C Frozen, whole-kernel corn, thawed
1/2 C Red Onion, chopped
1 (15oz) can Black Beans, rinsed & drained
DRESSING:
2/3 C Sour Cream
2/3 C Picante Sauce
1 t Chili Powder
1/2 tsp Ground Cumin
TOPPING:
1/2 C Shredded Cheddar Cheese
Optional:
Tostito Chips
1. 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.
2. Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.
3. 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.
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