Try this Chili Salad with Lots of Vegetables recipe, or contribute your own.
Suggest a better descriptionIn 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 Livings Best Easy Cooking. Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 337 | ||
Calories from Fat: 191 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 103.8mg | 32 % | |
Sodium 278.5mg | 10 % | |
Potassium 490.2mg | 13 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.6g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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