Seven-layer salad

SmartPoints® value per serving
Total Time
12 min
7 min
5 min
The Mexican-inspired salad can be made in advance if you want to plan ahead for a instant meal: Cook the beef and spices; store, covered, in the refrigerator for up to 24 hours then reheat the beef in the microwave and assemble the salad. This is a super quick recipe, ready in only 12 minutes. Great for kids and adults, this layered salad is like a deconstructed taco. Perfect for summer nights, the warm beef topping is also great in winter months. Try with ground chicken in place of the beef. Play around with the vegetable layers for new iterations.


Uncooked 95% lean ground beef

¾ pound(s)

Chili powder

2 tsp

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Table salt

½ tsp

Black pepper

tsp, freshly ground

Romaine lettuce

4 cup(s), shredded, shredded

Fresh tomato(es)

2 large, diced

Canned pinto beans

1 cup(s), rinsed and drained

Uncooked jicama

1 small, peeled and cut into matchstick-thin strips

Uncooked scallion(s)

3 medium, thinly sliced

Fat free salsa

1 cup(s)

Fat free sour cream

½ cup(s)

Fresh lime juice

2 tsp


  1. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until cooked through, about 3 minutes.
  2. Add the chili powder, cumin, cinnamon, salt, and pepper. Cook until fragrant, about 20 seconds; set aside.
  3. Layer the lettuce, tomatoes, beans, jicama, and scallions in a large glass salad bowl or a large round casserole dish. Top with the warm ground beef mixture.
  4. Mix the salsa, sour cream, and lime juice in a small bowl. Spoon this mixture over the top of the salad, spreading to cover. Serve at once. Yields 1 1/2 cups per serving.