| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Canadian |
Appetizers, Vegetables, Salads, Easy |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Sweet green pepper, chopped |
| 3 |
|
Tomatoes, chopped |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Each cinnamon and salt |
| 1/2 |
ts |
Each oregano & ground cumin |
| 1/4 |
ts |
Hot pepper sauce |
| 8 |
c |
Shredded iceberg lettuce |
| 3 |
|
Green onions, chopped |
| 1 |
c |
Shredded Cheddar cheese |
| 1/4 |
c |
Plain yogurt |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 8, 1998
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