Taco Salad Bowl

TACO SALAD BOWL

1 lb. ground beef chuck or ground turkey
2 cloves garlic, minced
1 can (4 oz.) mild green chiles, finely chopped and drained
1 can (1 lb.) whole peeled tomatoes packed in juice, undrained
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 med. tomato
1 bunch scallions with green tops
1 pkg. (7 oz.) tortilla chips or corn chips
Black olives, sliced
Sour Cream
Sliced scallions (optional, for garnish)
2 hot red peppers (optional, for garnish)

In a medium skillet, place ground chuck and minced garlic. Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned. Drain meat and garlic. Return skillet to heat. Add chopped green chiles, undrained whole peeled tomatoes, chili powder, salt and pepper to meat and garlic in skillet. Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture. While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts (8 cups) of lettuce greens; set aside. Refrigerate if not using right away. Shred cheddar cheese; set aside. Cut out and discard core of tomato; chop tomato coarsely. Wash scallions; trim off and discard root ends. Chop or slice enough scallions to yield about 1 cup. Remove meat mixture from heat; cover to keep warm and set aside. Just before serving, place lettuce in a large chilled bowl; arrange tortilla chips around outer edge. Top lettuce with meat mixture; sprinkle cheese, scallions, chopped tomato and sliced olives around meat mixture. Top with a dollop of sour cream garnished with scallions and hot red peppers. Toss just before serving. Makes 8 servings.