1 pound lean ground pork
1 8-ounce cans tomatoes, cut up
1/4 cup chopped onion
2 teaspoons chili powder, to taste
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 head iceberg lettuce
2 tomatoes, cut in wedges
1/4 cup shredded Cheddar cheese (1 ounce)
Servings: 4
In heavy 9-inch skillet, brown ground pork over moderate heat. Drain. Stir in undrained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. Meanwhile, line four individual salad bowls with large lettuce leaves; tear remaining lettuce into bite-size pieces. Divide among four salad bowls. Spoon about 1/2 cup pork mixture onto lettuce bed in each salad bowl. Arrange tomato wedges atop salad; sprinkle with cheese and crushed corn chips, if desired.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
1 8-ounce cans tomatoes, cut up
1/4 cup chopped onion
2 teaspoons chili powder, to taste
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 head iceberg lettuce
2 tomatoes, cut in wedges
1/4 cup shredded Cheddar cheese (1 ounce)
Servings: 4
In heavy 9-inch skillet, brown ground pork over moderate heat. Drain. Stir in undrained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. Meanwhile, line four individual salad bowls with large lettuce leaves; tear remaining lettuce into bite-size pieces. Divide among four salad bowls. Spoon about 1/2 cup pork mixture onto lettuce bed in each salad bowl. Arrange tomato wedges atop salad; sprinkle with cheese and crushed corn chips, if desired.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
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