Seven-Layer Salad

Smartpoints value per serving
Total Time
12 min
7 min
5 min
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 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.


Layer the vegetables in the bowl and mix together the sour cream topping; store these separately, covered, in the refrigerator. Microwave the cooked ground beef on High until it reaches room temperature, about 1 minute, then build the salad as directed above.

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