Lettuce Cup Tacos
- 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)
- Coat a large sauté pan with olive oil spray; heat over medium-high setting.
- Brown meat until no pink color remains, 5 to 7 minutes; drain.
- Stir in garlic, onion, jalapenos and dried spices; sauté for about 5 minutes until vegetables are soft and fragrant.
- Stir in tomatoes, tomato paste and vinegar.
- Reduce heat to low; simmer for 30 minutes or until mixture has thickened.
- Stir in cilantro and/or parsley.
- Serve in iceberg lettuce cups, top with desired garnishes.
Recipe by Fat Flush at https://fatflush.com/lettuce-cup-tacos/
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