1/2 teaspoon chili powder (or 1 teaspoon for a spicier taco)
1 teaspoon ground cumin
12 romaine lettuce leaves
4 ounces shredded cheddar cheese
4 Roma or Great Vine tomatoes - chopped
Instructions
Pour the olive oil into a pan. Heat to medium. Add the minced garlic and gold for about 30 seconds.
Dice the onion. Add to the oil and garlic mix and stir until the onions are translucent. Move periodically with a wooden spoon.
Add the lean ground meat. Expand to cover the surface of the pan.
Season the meat with salt, pepper, cumin and chili powder. Stir and cook on one side. After a few minutes, flip with a slotted spatula (also known as slotted turner). Cook the other side.
Serve the lettuce leaves on a plate. Fill with ground meat. Top with chopped tomatoes and shredded cheddar chees.
About 3 to 4 of these per person.
Recipe "Cooking with Veronica": cookingwithveronica.com.
If you crave tacos, but would prefer to eat lighter, this is a great leaner version of a taco.
Served on romaine lettuce leaves rather than taco shells. The taste is delicious. You will feel a mixture of warm seasoned meat, the crunchiness and freshness of the lettuce leave, and a little bit of acidity from the tomato.
The ground meat is lean. In fact, most of the time I cook ground meat, I choose 93% lean meat, 7% fat.
Rather than using a pre-packed taco mix, make your own. All you need to season your meat is salt, black pepper, ground chili pepper and ground cumin. Enjoy!
