At a Glance
- Potato Type: Reds
- Prep Method: Pan Fried
- Cuisine: Mediterranean
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This recipe is from the © Cattlemen’s Beef Board and American National CattleWomen, Inc.
Ingredients
- 1 tablespoon olive oil
- 2 cups cubed red potatoes (1/2-inch cubes)
- 1 pound ground beef (95% lean)
- 2 teaspoons oregano
- 1 teaspoon garlic salt
- ½ cup plain Greek yogurt
- 1 cup diced tomatoes
- 1/2 cup crumbled feta cheese
- 2 green onions, thinly sliced
- 1 head butter lettuce
Preparation
1. Heat olive oil in large nonstick skillet over medium heat until hot. Add potatoes; cook 7 to 10 minutes, stirring occasionally. Remove potatoes from pan; set aside.
2. In same skillet, brown ground beef over medium heat 8 to 10 minutes, breaking beef into small crumbles, stirring occasionally. Add oregano, garlic salt and cooked potatoes; continue cooking 8 minutes or until potatoes are tender.
3. Meanwhile, combine Greek yogurt, diced tomatoes, feta cheese and green onions in medium bowl; mix lightly.
4. Remove leaves from the head of lettuce; wash and dry. Place lettuce on four plates. Top with beef-potato mixture and tomato-yogurt sauce.
Calories: 361 Fat: 17g Cholesterol: 97mg Sodium: 556mg Carbohydrates: 19g Fiber: 3.8g Protein: 33g
