Mexican Salad Bowl

• 1 lb. ground beef chuck or turkey
• 2 cloves minced garlic
• 1 (4 oz.) can finely chopped, drained medium green chiles
• 1 (1 lb.) can undrained, whole, peeled tomatoes packed in juice
• 2 tsp. chili powder
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 or 2 heads lettuce (iceberg, Boston, leaf or romaine)
• 4 oz. Cheddar cheese
• 1 medium tomato
• 1 bunch scallions with green tops
• 1 (7 oz.) pkg. tortilla chips or corn chips
• sliced black olives
• sour cream
• sliced scallions (optional for garnish)
• 2 red hot peppers (optional for garnish)

1. Tip:
2. The Cheddar cheese will be easier to shred if you put it in the freezer for 30 minutes before shredding.

ground beef, garlic, green chiles, tomatoes, chili powder, salt, pepper, cheddar cheese, tomato, scallions, tortilla chips, black olives, sour cream, scallions, red hot peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385250 (may not work)