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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chili Salad With Lots Of Vegetables

Recipe Tags: Vegetable Recipes

Date Added: December 07, 2009

Ingredients:

1 Pound Lean Ground Beef cooked & drained
1 Unit Onion chopped
1 Unit Clove Of Garlic minced
1 Unit Pepper chopped
3 Unit Tomatoes chopped (8 oz)
1 Tablespoon Chili Powder (optional)
1 Teaspoon Cinnamon
1/2 Teaspoon Oregano ground cumin
1/4 Teaspoon Hot Sauce (opt)
8 Cups Iceberg Lettuce
3 Unit Green Onions chopped
1 Cup Cheddar Cheese
1/4 Cup Plain Yogurt at room temperature
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Directions:

1. In large nonstick skillet, cook beef, breaking up with fork, for 4 minutes or until no longer pink; drain off fat.

2. Add onion, garlic and half of the green pepper, cook for 4 minutes or until softened.

3. 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.

4. Arrange lettuce on platter or individual plates; spoon beef mixture over top.

5. Sprinkle green onions, remaining green pepper and tomato, then Cheddar over beef mixture.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, Tomato, Cheese, Spring Onion, Garlic, Hot Pepper, Beef, Onion allergies.
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