Chili Salad With Lots Of Vegetables Recipe


Ingredients

1 lb lean ground beef
1 onion, chopped
1 clove garlic, minced
1 sweet green pepper, chopped
3 tomatoes, chopped
1 tbsp chili powder
1 tsp each cinnamon and salt
1/2 tsp each oregano & ground cumin
1/4 tsp hot pepper sauce
8 cup shredded iceberg lettuce
3 green onions, chopped
1 cup shredded cheddar cheese
1/4 cup plain yogurt


Directions

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.


Servings: 4 servings

 

 

Chili Salad With Lots Of Vegetables Recipe brought to you by Recipe Ideas


Categories: Chili; Salad; Vegetable


The History of Recipes

We can track the history of meal recipes way back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, these, old cook books were just simple hieroglyphic or cunieform instructions for food preparation.

Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius tells us how the Roman cooks made use of many herbs and spices, including some that we all recognise for example bay, mint and asafoetida.

Later on in the 1400s, people returning from the crusades brought us many foods and spices from the Middle-East, such as coriander, parsley, and basil. The introduction of these new culinary ideas created an eruption in recipe publications, the majority of which are now in private libraries.

By the time we get to the 20th century, cookery publications are in great demand, as a result of increased literacy, more free time and a general increase in wealth.

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We hope you enjoy this Chili Salad With Lots Of Vegetables recipe.

 


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