Taco Rice Salad

I saved a Cooking Light recipe ages ago and finally got around to trying it tonight. I really enjoy Mexican food and I usually make fajitas, but this recipe for taco salad sounded insanely good and I couldn’t wait to make it! The only things I changed were ommitting the chili powder and cumin to make it more mild, and ommitting the chopped tomato because I hate tomatoes. This turned out fabulous – I’ll be saving this recipe 🙂

I made tortilla bowls using fajita wraps that I had in the house. They were super easy to make – I inverted two ramekin cups on a baking pan, coated them with cooking spray and laid the tortillas on top. I brushed them with some olive oil and baked them at 400 degrees for about 10 minutes, until browned and crispy.

Taco Rice Salad

Cooking spray
1 lb. ground beef
1 garlic clove, minced
3 cups cooked yellow rice (I used brown rice)
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
6 cups torn romaine lettuce (about 10 oz.)
3 cups chopped tomato (about 1-1/4 lbs)
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 (15-oz) can black beans, drained and rinsed

2/3 cup fat-free sour cream
2/3 cup salsa
1 tsp. chili powder
1/2 tsp. ground cumin

Remaining ingredient:
1/2 cup (2 oz) reduced-fat shredded cheddar cheese

To prepare salad, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice through next 4 ingredients (through pepper). Cool slightly. Combine lettuce and next 4 ingredients (through beans) in a large bowl; toss to combine.

To prepare dressing, combine sour cream, salsa, chili powder and cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place lettuce mixture on plate or in tortilla bowl. Top with rice mixture and shredded cheese.

Source: Cooking Light


14 Responses to “Taco Rice Salad”

  1. Geek's Girl on May 23, 2007 at 8:30 am

    This recipe looks really good! I would omit the tomatoes too!!


  2. Joelen on May 23, 2007 at 2:27 pm

    Looks awesome and I love how you used brown rice instead for a more nuttier flavor!


  3. Amber on May 24, 2007 at 8:58 pm

    Those look awesome!!! I have that recipe saved also. I can’t wait to try it.


  4. Gillian on June 5, 2007 at 9:33 pm

    those look and sound great 🙂 We love Mexican food around here so I’ll have to try it!


  5. Renea on June 7, 2007 at 9:11 am

    I love that recipe too! Glad you liked it!!


  6. DeborahSW on June 16, 2007 at 4:10 pm

    I love the healthier version of a tortilla bowl, very inventive! 🙂


  7. Carrie on June 20, 2007 at 11:31 am

    I love this recipe!!

    You have been tagged, check out my latest post for the information.


  8. Kate on June 26, 2007 at 11:26 pm

    You inspired me to try out this recipe tonight. My husband adored it! My tortilla bowls were nowhere near as good as yours, but I think the salad made up for that!


  9. CookinsForMe on June 28, 2007 at 1:02 pm

    This is definitely going on my “Try this soon!” list. We like Tex Mex/Southwestern dishes and this looks like one that will be a keeper!

    Last night I made an interesting brown rice, chicken and bean dish that we ate rolled up in tortillas with tomato, onion, and cheese. It was easy, thrifty, and very good. Ole!


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  11. Donna M on January 14, 2012 at 8:14 am

    I tried this recipe & we all enjoyed it. I didn’t mix it all together, just did individual portions as there was lots & wanted the leftovers for lunches. It was great leftover too. I reheated the meat/rice & then topped with the lettuce mixed with dressing . Thank you for a keeper recipe!


  12. LitashaB on May 3, 2012 at 6:33 am

    Made this for our dinner tonight and it was DELICIOUS!!! Light but so satisfying! Great homage to Cinco-de-Mayo! Thank you for the recipe!!! 🙂


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