- Total Time
The 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.
uncooked 95% lean ground beef¾ pound(s)
chili powder2 tsp
ground cumin1 tsp
ground cinnamon½ tsp
table salt½ tsp
black pepper⅛ tsp, freshly ground
romaine lettuce4 cup(s), shredded, shredded
fresh tomato(es)2 large, diced
canned pinto beans1 cup(s), rinsed and drained
uncooked jicama1 small, peeled and cut into matchstick-thin strips
uncooked scallion(s)3 medium, thinly sliced
fat free salsa1 cup(s)
fat free sour cream½ cup(s)
fresh lime juice2 tsp
- 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.
- Add the chili powder, cumin, cinnamon, salt, and pepper. Cook until fragrant, about 20 seconds; set aside.
- 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.
- 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.