Chili salad with lots of vegetables

Yield: 4 Servings

Measure Ingredient
1 pounds Lean ground beef
1 Onion, chopped
1 Clove garlic, minced
1 Sweet green pepper, chopped
3 Tomatoes, chopped
1 tablespoon Chili powder
1 teaspoon Each cinnamon and salt
½ teaspoon Each oregano & ground cumin
¼ teaspoon Hot pepper sauce
8 cups Shredded iceberg lettuce
3 Green onions, chopped
1 cup Shredded Cheddar cheese
¼ cup Plain yogurt

In large nonstick skillet, cook beef, breaking up with fork, for 4 minutes or until no longer pink; drain off fat. Add onion, garlic and half of the green pepper, cook for 4 minutes or until softened.

Stir in two-thirds of the tomatoes, the chili powder, cinnamon, salt, oregano, cumin and hot pepper sauce; cook, stirring often, for 5 minutes or until most of the liquid has evaporated.

Arrange lettuce on platter or individual plates; spoon beef mixture over top. Sprinkle green onions, remaining green pepper and tomato, then Cheddar over beef mixture. Serve with yogurt. Makes 4 servings.

Typed in MMFormat by cjhartlin@... Source: Canadian Living's Best Easy Cooking.

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