Mexican Seven-Layer Salad


3/4 lbs. ground lean beef (7% fat or less)
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp cinnamon
1/2 tsp salt
4 Cups shredded romaine lettuce
2 large tomatoes, diced
1 Cup canned pinto beans, drained, matchstick- thin sliced
1 scallions, thinly sliced
1 Cup fat-free salsa
1/2 Cup                        fat-free sour cream
2 tsp lime juice


  1. Spray a large nonstick skillet with nonstick spray and set over medium heat.
  2. Add ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes.
  3. Add the chili powder, cumin, cinnamon, and salt.
  4. Cook until fragrant, about 20 seconds; set aside.
  5. Layer the lettuce, tomatoes, beans, and scallions in a large glass salad bowl or a large round casserole dish.  T
  6. op with the warm ground beef mixture and the salsa.
  7. Mix the sour cream and lime juice in a small bowl and spoon on top of the salad.
  8. Serve at once.

Per serving  (1 1/2 cups):  282 Cal, 6 g Fat, 2 g Sat Fat,  0 g Trans Fat, 50 mg Chol, 758 mg Sod, 36 g Carb, 12 g Fib, 24 g  Prot, 140 mg Calc.  POINTS value: 5.