| 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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