Mexican Chilli Beef Lettuce Cups

Mexican Chilli Beef Lettuce Cups

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 12, 2020.
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Ingredients

CHILLI

  • 1/2 red onion, finely diced
  • 1 clove garlic, minced
  • 1 pack chilli spices
  • 1 pack lean ground beef
  • 1 1/2 Tbsp tomato paste
  • 1 corn cob, kernels removed
  • 1 cup chicken stock
  • Pinch of chilli flakes (optional)

BEANS

  • 1 can refried black beans, drained
  • Juice of 1 lime
  • 1 clove garlic, minced

SALSA

  • 1 1/2 tsp vinegar
  • 2 tomatoes, diced 1cm
  • 1/2 red onion, finely diced
  • 1 Palermo capsicum, diced 1cm
  • 1/2 avocado, diced 1cm

TO SERVE

  • 1/2-1 lettuce, separated into cups
  • 1/4 cup lite sour cream

Steps

  1. Prep & cook chilli. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook onion and first measure of garlic with a pinch of salt for 2-3 minutes, stirring frequently, until starting to soften. Add chilli spices and cook for 30 seconds, until fragrant.
  2. Add beef to pan and cook for 3-4 minutes, breaking beef up as it cooks. Add tomato paste, corn, stock, 1/2 tsp salt and chilli flakes, bring to a simmer and reduce heat to medium. Cook for 6-7 minutes, until sauce has thickened. Season. Cover to keep warm.
  3. Prep & warm beans. Combine beans, lime juice and second measure of garlic in a small pot and heat gently, until warm. Season and set aside, covered.
  4. Prep salsa. Whisk together 2 tsp extra-virgin olive oil with vinegar in a bowl. Add tomato, onion, capsicum and avocado to bowl with dressing. Toss to combine and season.
  5. Prep lettuce.
  6. Serve lettuce cups filled with chilli and topped with salsa and sour cream.

Nutritional Information

Energy 1812 kj
433 kcal
Protein 37.7g
Carbohydrate 25.0g
Fat 19.7g