Chili salad with lots of vegetables
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.