Taco Rice Salad has all the favor of tacos or nachos without the calories of chips or wraps. We enjoy it as a quick dinner or even leftover for lunch. It reminds us a little of the popular bowls at places like Hothead or Chipotle.
Start out mincing some garlic and tossing it a skillet with a pound of ground beef over medium high heat until browned. When it’s almost done add 1 cup of frozen corn kernels to thaw them out. If you are using fresh corn add it to the salad later. In a separate pot, make the yellow rice mix according to instructions. We use Zatarain’s Yellow Rice and Laura’s Lean Beef.
Drain out the fat and add 3 cups of cooked yellow rice, 1 t each ground cumin and chili powder, and 1/4 t each salt and pepper (you may want to omit the salt, some of the rice mixes are pretty high in sodium). Let the whole mixture cool slightly.
On each plate, place about 1 1/2 cups of chopped romaine lettuce, 1/2 cup of chopped tomato, 1/4 cup of drained black beans, and a sprinkling of chopped red onion (also the corn if you’re using fresh).
To make dressing combine 2/3 cup each of Greek yogurt and salsa with 1 t chili powder and 1/2 t ground cumin in a bowl. We like Pace Salsa and Fage 2% Greek Yogurt.
Spoon beef mixture over lettuce and top with Sargento shredded cheddar cheese and dressing. Serves 4-6 hungry people.
Here’s the original recipe from myrecipes.com and here is my modified version:
Taco Rice Salad
Salad:
Layer lettuce, tomato, fresh corn( if using), onion, and beans on plates.
To prepare dressing, combine Greek yogurt, salsa, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk.
Top with 3/4 cup rice mixture, 1/3 cup of dressing, and about 1 1/2 tablespoons cheese.
Let us know what you think of this make at home version of your favorite restaurant bowl.
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