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
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. Meanwhile, line four individual salad bowls with large lettuce leaves; tear remaining lettuce into bite-size pieces. Divide among four salad bowls. 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.