It's delicious, simple, and healthy.
Had to share it.
Meet the Beef Picadillo Lettuce Wrap
Obviously, my camera is still broken and photos from my phone are less than desirable...so I've cited any pics I've used for this post.
Beef Picadillo Lettuce Wrap
Heavily adapted from Southern Living Cookbook: America's Best Home Cooking
Prep: 10 min.
Cook: 15-20 min.
Yield: 6 servings.
- 1 lb extra-lean organic, grass-fed beef
- 2 garlic cloves, minced
- Olive oil cooking spray
- 1/2 cup organic, no-salt added tomato sauce
- 2-3 Tbsp hot sauce (I used Frank's)
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- Romaine or Butter lettuce leaves
- 1 tomato, diced for topping (optional)
- 0% Greek yogurt for topping, in place of sour cream (optional)
- low-fat colby-jack cheese for topping (optional)
1. Cook ground beef and minced garlic in large non-stick skillet coated with cooking spray over medium heat for 10 minutes or until beef crumbles and is no longer pink. Drain and pat with paper towels (the beef I buy is so lean I don't need to drain).
2. Stir in next 5 ingredients and simmer until mixture becomes thickened slightly (you don't want it runny). Serve immediately in lettuce leaves with additional toppings if desired.
This recipe is super versatile. You can use ground turkey instead of beef, add veggies to the meat mixture (onions and peppers were suggested), or pair it with a side of black beans and/or rice. I usually just make these with the optional toppings and no sides. It's perfect for us, but feel free to adjust to suit your tastes.