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Lettuce Tacos

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  Carrots 2 Medium
  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)
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  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.
Add salt.
Transfer to a serving bowl; sprinkle with cheese.
Separate leaves from head of lettuce.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1757 Calories from Fat 673

% Daily Value*

Total Fat 77 g117.7%

Saturated Fat 26.1 g130.3%

Trans Fat 0.3 g

Cholesterol 309.8 mg103.3%

Sodium 1492.2 mg62.2%

Total Carbohydrates 150 g49.8%

Dietary Fiber 25.6 g102.3%

Sugars 23.8 g

Protein 126 g251%

Vitamin A 619.7% Vitamin C 207.9%

Calcium 67% Iron 105.1%

*Based on a 2000 Calorie diet

Lettuce Tacos Recipe