Tex-Mex Salad

1 medium-size yellow onion
1 clove garlic
1 medium-size green bell pepper
3 Tbsp. vegetable oil
2 tsp. chili powder
16 oz. lean ground beef or ground turkey
1 tsp. ground cumin
1 c. chunky tomato salsa
1/2 medium-size head iceberg lettuce
1 c. coarsely grated Cheddar cheese
1/2 c. sliced pitted black olives
1/4 c. sliced red radishes

Chop onion and garlic. Core and seed bell pepper and cut into 1-inch pieces. In large skillet heat oil over moderately high heat. Add onion, garlic and ground beef; cook until meat is lightly browned. Stir in chili powder and cumin; continue cooking one more minute. Remove skillet from heat. Stir bell pepper and salsa into meat mixture and set aside. Thinly slice lettuce into shreds; line serving platter with shreds. Spoon meat mixture over lettuce. Sprinkle meat mixture with cheese, olives and radishes; serve immediately. (Make into burritos by spooning salad into warm flour tortillas and adding sour cream.) Serves four.

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