Taco Rice Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 316.3
  • Total Fat: 7.7 g
  • Cholesterol: 46.7 mg
  • Sodium: 979.5 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 23.9 g

View full nutritional breakdown of Taco Rice Salad calories by ingredient
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A good one-dish meal that appeals to kids and adults alike. A good one-dish meal that appeals to kids and adults alike.
Number of Servings: 6


    Pam Cooking Spray Extra Virgin Olive Oil
    1 Clove of Garlic
    1 tsp. Cumin Powder
    1 tsp .Chili Powder
    *1/4 tsp Salt
    1/4 tsp. Black Pepper
    6 cups Crunchy Romane Lettuce torn,(about 10 oz)
    3 cups chopped tomatoe (about 1 1/4 pounds)
    1 cup frozen whole-kerned corn, thawed
    1/2 cup Red Onion Chopped
    1 (15 oz) Canned Black Beans, rinsed and drained


    2/3 cup Fage 0% Tota greek yogurt
    2/3 cup Pace Picante Sauce
    1 tsp. chili powder
    1/2 tsp ground cumin

    Remaining Ingredient
    1/2 cup Our Family reduced fat cheddar cheese


Serve with 1 ounce of lightly baked tortilla chips. They'll add 134 calories to your meal.


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. Cool slightly.

2. Combine lettuce and next 4 ingredients in a large bowl; toss to combine.

3. To prepare dressing, combine yogurt, picante sauce, 1 tsp. chili powder, and 1/2 tsp. cumin, stirring with a whisk. Spoon dressing over lettuce mixture on each of 6 plates. Top with 3/4 cup rice mixture and about
1 1/2 tbsp. cheese.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MPSRDBRL.

TAGS:  Beef/Pork |

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