Chili Salad With Lots Of Vegetablesappetizers, vegetables, salads, easy 1 lb 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 1/2 teaspoon each oregano & ground cumin 1/4 teaspoon hot pepper sauce 8 cup shredded iceberg lettuce 3 green onions, chopped 1 cup shredded cheddar cheese 1/4 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@msn.com Source: Canadian Living's Best Easy Cooking. |
