|Zucchini||1 Large (8 Inches Long)|
|Salad oil||1 Tablespoon|
|Corn||1 Cup (16 tbs) (Cut From Cob / Frozen)|
|Lean ground beef||1 Pound|
|Garlic||2 Clove (10 gm), minced / pressed|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Thinly sliced green onion with tops||1 Cup (16 tbs)|
|Canned spicy tomato cocktail||6 Ounce (1 Can)|
|Shredded jack cheese||1⁄2 Cup (8 tbs)|
|Iceberg lettuce head||1 Medium|
Spoon this spicy meat-and-vegetable mixture into cool, crisp lettuce leaves for an informal main dish that's much lighter than the usual tortilla-wrapped tacos.
For an even spicier version, add bottled hot chile salsa to taste.
Coarsely chop carrots.
Cut zucchini into 1/4-inch cubes.
Place a wide nonstick frying pan or wok over high heat.
When pan is hot, add oil and carrots; stir-fry for 1 minute.
Add zucchini and corn; stir-fry for 1 more minute, then remove vegetables with a slotted spoon and set aside.
Crumble beef into pan; cook, stirring, until browned (2 to 3 minutes).
Spoon off and discard all but 1 tablespoon of the fat.
Add garlic, chili powder, cumin, and onions; cook, stirring, just until onions begin to soften.
Return carrot mixture to pan and cook, stirring, until heated through.
Mix tomato cocktail and cornstarch; add to pan and cook, stirring, until sauce boils and thickens.
Transfer to a serving bowl; sprinkle with cheese.
Separate leaves from head of lettuce.