Yield: 4 Servings
|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.