Get swept away to the Mediterranean with this summery salad.
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
1 pound Certified Hereford Beef ground beef
1 medium red bell pepper, chopped
4 cups chopped romaine lettuce
1/3 cup crumbled herb-flavored feta cheese
1/3 cup prepared regular or reduced fat non-creamy Italian dressing or other vinaigrette
1/4 cup Kalamata or ripe olives, chopped
4 pita breads, toasted
Heat large nonstick skillet over medium heat until hot. Add ground beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from heat. Pour off drippings.
Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture.
Versatile, flavorful and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.
More About Cuts