Prep: 15 minutes
Cook: 5 minutes
Serving Size: 1 1/2 cup
Points: 5
Spray a large skillet with non-stick spray and set over medium heat. Add the ground beef and cook, breaking it apart with wooden spoon, until no longer pink, about 5 minutes. Add the chili powder, cumin, cinnamon and salt. Cook until fragrant, about 20 seconds; set aside.
Layer the lettuce, tomatoes, beans, jicima and scallions in a large glass salad bowl or large round casserole dish. Top with warm ground beef mixture and salsa.
Mix the sour cream and lime juice in a small bowl and spoon on top of the salad. Serve at once.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 257 | ||
Calories from Fat: 160 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 60.4mg | 19 % | |
Sodium 466.4mg | 16 % | |
Potassium 626.5mg | 16 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5.3g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 257
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