Taco Rice Salad

• Salad:
• Cooking spray
• 1 pound ground round
• 1 garlic clove, 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 (about 10 ounces)
• 3 cups chopped tomato (about 1 1/4 pounds)
• 1 cup frozen whole-kernel corn, thawed
• 1/2 cup chopped red onion
• 1 (15-ounce) can black beans, rinsed and drained
• Dressing:
• 2/3 cup fat-free sour cream
• 2/3 cup picante sauce
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Remaining ingredient:
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

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.

salad, cooking spray, ground round, garlic, rice, ground cumin, chili powder, salt, black pepper, torn romaine lettuce, tomato, corn, red onion, black beans, dressing, sour cream, picante sauce, chili powder, ground cumin, remaining ingredient, cheddar cheese

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