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Taco Lettuce Cups

10 minutes (5 minutes)
Serves 4
    Olive Oil spray
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chilli powder
  • 300g lean beef mince
  • 1 x 400g can of no added salt diced tomato
  • 1 x 400g can of no added salt red kidney beans, drained, rinsed
  • 8 large lettuce leaves, for serving
  • 2 tomatoes, diced
  • 2 carrots, peeled, grated
  • 1 avocado, chopped
  • 1/2 cup reduced-fat plain yoghurt
Heat a deep non-stick frying pan over medium and lightly spray with olive
oil.

Cook onion and celery, stirring occasionally for 5 minutes. Add cumin,
paprika and chilli powder, stirring for 1-2 minutes.

Add mince, stirring, for 3-5 minutes, or until browned.

Add tomatoes and kidney beans. Bring to the boil, reduce heat to low and
simmer, stirring frequently, for 5-10 minutes or until the mixture thickens.

Serve mince in washed lettuce cups. Garnish with tomato, carrots, avocado
and a dollop of yoghurt.

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