MEXICAN LARB CUPS

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1225kj COST $$$$$

1 onion, finely chopped cooking oil spray 125g can corn kernels, rinsed 1 celery stalk, finely chopped ½ red capsicum, finely chopped 250g lean beef mince (see tip) 400g can diced tomatoes 400g can four-bean mix, rinsed 1 tbsp tomato paste ½ cup coriander leaves, plus extra 2 tbsp chopped, to serve 8 iceberg lettuce cups, trimmed ½ cup bought mild tomato salsa ½ cup low-fat natural yoghurt

1 Spray onion with oil. Heat a large frying pan on medium. Add onion, corn, celery and capsicum and saute 3 mins or until onion is soft.

2 Add mince and cook, stirring to break up lumps, for 5 mins or until browned and cooked. Add tomatoes, four-bean mix and tomato paste and cook 3 mins or until heated and combined. Stir the coriander through.

3 Spoon the mince mixture into lettuce leaves. Serve with salsa, yoghurt and extra coriander.