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Lettuce Cup Tacos

Print Recipe
Course: Entree
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 1 1/4 pounds lean ground beef or turkey or chicken
  • 2 cloves minced garlic
  • 1 medium onion chopped
  • 1-2 jalapenos chopped
  • 1/4 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)
  • 1/2 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

Method
 

  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.