Taco Rice Salad

In a large skillet coated with nonstick cooking spray, cook the meat and garlic over medium heat, stirring to crumble, about 5 to 7 minutes, or until the meat is done.   Drain any excess fat.  Add the cumin, chili powder and salt and pepper, and rice.  Remove from the heat and let cool.  In a large bowl, combine the lettuce, tomatoes, beans, corn, cheese, red onion, and rice mixture.  When ready to serve, toss Southwestern Dressing with the lettuce rice mixture and serve immediately.  Refrigerate leftovers. 

Southwestern Dressing
2/3 cup fat free sour cream
2/3 cup picante sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
 In a bowl, combine together the sour cream, picante sauce, chili powder and cumin.

Makes 6 servings