Spicy Beef & Rice Lettuce Wrap

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A different twist on the wrap. Instead of using a tortilla wrap, you use romaine or iceberg lettuce leaves for the wrap. I do this if I'm cooking for myself and have leftover ground beef.

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  • 2
  • Average
  • 10 mins
  • 15 mins
  • Average budget

Ingredients

  • 1/2 Cup Cooked Extra Lean Ground Beef
  • 4 Leaves of Romaine or Iceberg Lettuce
  • 1/4 Cup Kraft Habanero Cheese
  • 4 Tbsp Medium Salsa or Taco Sauce
  • 1/2 Cup Long Grain or Instant Rice
  • Water/Liquid depending on amount rice calls for + 2 tbsp water
  • Taco Seasoning
  • Green Onions (Scallions)

Preparation

Step 1

Brown ground beef in fry pan or use thawed out precooked ground beef. Once beef is cooked Drain liquid into a measuring cup. Add as much water to the measuring cup to cook your rice in. (Eg. if you're using instant rice, your ratio of water/rice is usually 1:1. So if you have liquid left over from cooking the ground beef, pour that into the measuring cup, and then add enough water to make it the amount of liquid you need for your rice: 1/2 cup instant rice = 1/2 cup liquid) plus add about 2 tbsp more or water. In the pot, add the rice, all the liquid, ground beef, taco seasoning & green onions. Once the rice is cooked, Salsa or Taco Sauce (I prefer Taco Sauce). Put two pieces of lettuce together (2 pieces make it stronger and less likely to fall apart), and put the mixture on the lettuce. Add cheese, roll up and enjoy!

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For a change, you can use Quinoa instead of rice.

If you like it a little spicier, you can add some chopped up banana peppers.

You can also add a little more sauce if you like it more wet.

I keep some cooked ground beef in freezer bags, and thaw it out as I need it if I'm by myself for lunch or dinner.

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