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Chili Salad With Lots Of Vegetables

salads

1 pound 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 and ground cumin
1/4 teaspoon hot pepper sauce
8 cups shredded iceberg lettuce
3 green onions; chopped
1 cup shredded Cheddar cheese
1/4 cup plain yoghurt

In large non-stick 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 yoghurt.

Contributor: Canadian Living's Best Easy Cooking.

Yield: 4 servings

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