Taco Rice Salad

Stolen from Cooking light (pic and tortilla bowl from Sugar and Spice)

Taco Rice Salad

Cooking spray
1 lb. ground beef
1 garlic clove, minced
3 cups cooked yellow 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

Dressing:
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.

Tortilla Bowls

Inverted two ramekin cups on a baking pan, coat them with cooking spray and lay the tortillas on top. Brushed them with some olive oil and bake them at 400 degrees for about 10 minutes, until browned and crispy.