SPICY MINCED BEEF LETTUCE CUPS
FOOD FACT: Choose extra lean ground beef to save an average of 5grams of fat per 100 grams of meat in comparison to lean ground beef.
THE PREP PROCESS: Follow the recipe below for a fresh twist on the classic taco.
1 pound (450 g) extra lean ground beef
1 small yellow onion, diced
½ cup frozen corn
1 small jalapeño pepper, diced (discard seeds unless you like it very hot)
1 teaspoon vegetable oil
1 garlic clove, minced
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon chipotle chili powder Dash of salt
2 heads, Boston bib lettuce
1 avocado, chopped
¼ cup cilantro (or parsley), chopped Spritz of fresh lime, to taste
1 Sauté onion with the oil over medium heat. Once translucent, add ground beef and diced jalapeño pepper. Cook beef until browned.
If it starts to stick, add a few tablespoons of water.
2 Remove pan from heat and drain meat by placing a lid over the pan and pouring the excess fat into a disposable container. 3 Replace pan with the meat on stovetop and add frozen corn and spices (i.e. garlic, cumin, paprika, and chipotle chili powder). Stir and cook until tender, about 3-4 minutes. 4 Spoon beef mixture into washed and dried Boson bib lettuce leaves. Top with chopped cilantro or parsley, avocado, light sour cream, and salsa and spritz with lime. Serve with a tangy white kidney bean and bell pepper salad.