You are here

Lettuce Tacos

Healthycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Fried

Rate It

Your rating: None
4.116665
Average: 4.1 (12 votes)