SPICY MINCED BEEF LET­TUCE CUPS

Figure Skater Fitness - - NUTRITION INSIDER -

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.

IN­GRE­DI­ENTS

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

DI­REC­TIONS

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.

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