Taco Rice Salad

• 1 lb ground round
• 2 garlic cloves, minced
• 3 cups cooked yellow rice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 14 teaspoon salt
• 14 teaspoon black pepper
• 6 cups torn romaine lettuce leaves
• 3 cups chopped tomatoes
• 1 cup frozen whole kernel corn, thawed
• 12 cup chopped red onion
• 1 (15 ounce) can black beans, rinsed and drained
• 23 cup nonfat sour cream
• 23 cup picante sauce
• 1 teaspoon chili powder
• 12 teaspoon ground cumin
• 12 cup shredded reduced-fat sharp cheddar cheese

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.

ground round, garlic, rice, ground cumin, chili powder, salt, black pepper, torn romaine lettuce leaves, tomatoes, kernel corn, red onion, black beans, nonfat sour cream, picante sauce, chili powder, ground cumin, cheddar cheese

Taken from www.food.com/recipe/taco-rice-salad-135016 (may not work)