Lettuce Cup Tacos
by: ffadmin

Makes 4 servings

Lettuce Cup Tacos
 
Recipe type: Entree
Ingredients
  • Olive oil spray
  • 1¼ pounds lean ground beef (or turkey or chicken)
  • 2 cloves minced garlic
  • 1 medium onion, chopped
  • 1-2 jalapenos, chopped
  • ¼ teaspoon cayenne, or to taste
  • 1 teaspoon oregano (omit for Phase 1)
  • 1 teaspoon cumin
  • 1 (14 oz.) can crushed tomatoes (I like Muir Glen)
  • ½ (3 oz.) can tomato paste
  • 1 can (15 oz.) pinto, garbanzo, or black beans, rinsed (optional)
  • 1 tablespoon apple cider vinegar
  • Chopped cilantro and/or parsley
  • Large iceberg lettuce leaves (can also use romaine)
Instructions
  1. Coat a large sauté pan with olive oil spray; heat over medium-high setting.
  2. Brown meat until no pink color remains, 5 to 7 minutes; drain.
  3. Stir in garlic, onion, jalapenos and dried spices; sauté for about 5 minutes until vegetables are soft and fragrant.
  4. Stir in tomatoes, tomato paste and vinegar.
  5. Reduce heat to low; simmer for 30 minutes or until mixture has thickened.
  6. Stir in cilantro and/or parsley.
  7. Serve in iceberg lettuce cups, top with desired garnishes.

 

Top with Fat Flush Salsa.

Submitted By: Nina M. (nina) Forum Moderator Emeritus (7-1-06)

Nina’s Notes: I really love this dish because it’s quick to make and satisfies my need for HEAT! If you don’t like spicy, feel free to reduce the amount of jalapenos. For a heartier meal, serve over steamed spaghetti squash! For Phase 3, a sprinkle of cheddar cheese and a dollop of sour cream or Greek yogurt is very nice!

*Note: Remember to include ingredients when calculating daily intake allowances.

Pin It on Pinterest

Shares
Share This