Total Recipe Time:  40 minutes
Makes 4 servings


1 tablespoon olive oil2 cups cubed red potatoes (1/2-inch cubes)1 pound ground beef (95% lean)2 teaspoons oregano1 teaspoon garlic salt1/2 cup plain Greek yogurt1 cup diced tomatoes1/2 cup crumbled feta cheese2 green onions, thinly sliced1 head butter lettuce


  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.
Nutrition information per serving: 361 calories; 17 g fat (9 g saturated fat; 6 g monounsaturated fat); 97 mg cholesterol; 556 mg sodium; 19 g carbohydrate; 3.8 g fiber; 33 g protein; 7.9 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 5.0 mg iron; 21.6 mcg selenium; 7.1 mg zinc; 107.0 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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