Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean ground beef |
| 1 \N | Onion, chopped |
| 1 \N | Clove garlic, minced |
| 1 \N | Sweet green pepper, chopped |
| 3 \N | 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 \N | 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.