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Young chefs can help put together this entree salad. Serve along side with tortilla chips and iced tea.

1 pound lean ground pork
1 can (8 ounces) tomatoes, cut up
1/4 cup chopped onion
2-3 teaspoons chili powder, or to taste
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 head iceberg lettuce
2 tomatoes, cut in wedges
1/4 cup (1 ounce) shredded cheddar cheese

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 corn chips, if desired.

Makes 4 servings.

Nutrition Facts
Calories 358 calories
Protein 23 grams
Fat 24 grams
Sodium 226 milligrams
Cholesterol 90 milligrams

Recipe provided courtesy of Pork, The Other White Meat.