The base of this recipe is very versatile. You can make a big batch at the beginning of the week and use it throughout the week for various meals such as these lettuce cups, enchiladas, salad or a wrap. It can be done with ground beef, chicken or turkey. It allows you to be creative and make various types of meals from one recipe.
Ingredients:
Makes enough for 6 servings
- 1 lb. lean ground turkey
- 1/2 cup onion, diced
- 1 tbsp. olive oil
- 1 red bell pepper, diced
- 1 cup frozen corn
- 1 can black beans, drained and rinsed
- Tabasco Chipotle sauce
- Taco seasoning
- Lettuce (We used a head of butter lettuce, see my issues with this below)
Cook time: 15 minutes
In a skillet, heat the olive oil. Sauté onions until fragrant then add your ground meat. Cook on medium-high heat for about 8 minutes, breaking up the turkey into smaller chunks. I added about 1 tsp. of taco seasoning to help give the meat more flavor. Feel free to season to your heart's desire.
Once meat is cooked through, add the bell pepper and frozen corn. Let it cook, covered, for about 5 minutes or until red bell pepper is softened. Add the black beans, followed by approximately 1 tbsp. of Chipotle sauce, or to taste.
Remove from heat, then dish out into lettuce cups and top with non-fat sour cream, shredded cheese and salsa!
Butter lettuce is very soft and delicate. It looks pretty but it is not the most reliable for this type of meal. I would recommend the more sturdy crunch of either a head of romaine, or the heart of romaine lettuce boats.
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