Tasty Taco Salad

Young chefs can help put together this easy entrée salad. Serve with tortilla chips and iced tea.

Recipe Ingredients:

1 pound lean ground pork
1 (8-ounce) can diced tomatoes, undrained
1/4 cup chopped onion
2 to 3 teaspoons chili powder, or to taste
1/4 teaspoon garlic powder
Salt and ground black pepper, to taste
1/2 head iceberg lettuce, shredded
2 tomatoes, cut in wedges
Shredded cheddar cheese
Crushed tortilla or corn chips for accompaniment

Cooking Directions:

1. 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.
2. Meanwhile, line four individual salad bowls with large lettuce leaves; tear remaining lettuce into bite-size pieces. Divide among four salad bowls.
3. Spoon about 1/2 cup pork mixture onto lettuce bed in each salad bowl. Arrange tomato wedges atop salad; sprinkle with cheese and crushed tortilla or corn chips, if desired.

Makes 4 servings.

Recipe provided courtesy of National Pork Board.